Altitude: Avg. 1600 meters
Varietal: Milenio
More Information about the Estate:
The Castro family own 2 farms, Fina La Isabella as well as Finca La Rosalia. Passed down from the late 19'th century, generation to generation Mr Claudio Castro and his son in law have the have the reigns of this passionate coffee growing family. Nurturing their land and working in harmony with the environment add in great coffee growing conditions all add up to a superior tasting coffee
This also ensures the land and soil are more fertile for their high-grade coffee.
More Information about the Honey Process:
The Honey Process is a special technique of naturally processing beans.
It’s a name for the process by which the outer layers of the coffee cherry are separated from the seed, revealing mucilage or “pulp”.
This mucilage resembles honey in texture and colour. Producers in Central America termed this “honey”, hence “the honey process”.
The Honey process involves removing the outer skin of the bean while leaving some of the inner mucilage intact. This mucilage is full of sugars that are absorbed by the coffee beans during the drying process.
The Finca La Isabella dries the mucilage-covered coffee beans for 4-5 days on raised African beds, then transfers them for the next drying phase on cement patios.
Constantly monitored and raked as they reach their optimal state, they are then pulped and processed to an optimal humidity level before being shipped to us.
This is a very labor-intensive process. Leaving the mucilage intact means longer drying times and the potential of spoiling the beans if not cared for or dried at the right pace.
When done properly, this method results in very unique and complex flavours for the beans. Honey coffee is often fruity, full-bodied, and with balanced acidity.