Monarka: Caturra, honey process, medium roast

Variety: Caturra
Process: Honey or miel
Roast Level: Medium

Location: Santas Marias, Tacámbaro, Michoacán
Elevation: 1800-2000m
Flavour: Chocolate, berries

The honey or "miel" process begins with handpicking cherries to ensure that only fully matured ones are selected. On the day of harvesting, the outer skins are removed from the coffee cherries using a mechanical depulper. In this process, a portion of the mucilage is intentionally left attached to the beans. The coffee beans, along with the mucilage, are then spread out on raised beds to dry. This drying process takes place partially under the sun and shaded conditions for 12-18 days. Throughout this period, the beans are consistently turned to ensure uniform drying.