Arabica Honey

Description

Our Arabica coffee is processed using the honey method, which is commonly employed in many Central American countries, such as Costa Rica and El Salvador. Recently, this process has gained popularity in Indonesia as well.

In the honey process, red coffee cherries are peeled using a mechanical depulper, but this method requires less water than the natural pulped process. The depulper is carefully controlled to determine how much fruit flesh remains attached to the seeds before they are dried in the sun.

In Spanish, the remaining flesh is referred to as miel, meaning honey. Essentially, in the honey process, a small amount of mucilage, which appears sticky, remains on the green coffee beans. This is how the process got its name.