Over deze koffie
Flavor: honey, caramel, sugar cane, pineapple
Roast: medium
Process: Classic Honey
Origin: Finca San José, San Carlos, Morazán - El Salvador
Altitude: 1.350 masl
Varietal: Red Bourbon
Producers: Fundación Agape - Santuario Project, managed by Carlos Borgonovo
Classic Honey Process
- Cherries are harvested above 22 brix
- Cherries are soaked in water for 2 hours (Cleaning, sorting , hydrating)
- Coffee depulped leaving 50% of mucilage
- Coffee is sun dried on African beds for 21 days (under shade)
- Initial stabilization under shade fique bags (6 days)
- Coffee is finally stored on grain pro bags for the final stabilization (14 days)