In the honey process, the skins and fruit pulp of the coffee cherries are removed, but the mucilage (a sticky, honey-like substance) is left intact during drying, resulting in a flavor profile more similar to what we expect from natural-processed coffees with a lot less acidity.

This year’s harvest has much more body, with additional attributes that is similar to dried fruits, which makes it taste even more luxurious. It also makes an amazing cold-brewed coffee because of that.