Monarka: Caturra, Honey process

Variety: Caturra
Process: Honey or miel
Location: Santas Marias, Tacámbaro, Michoacán
Roast Level: Light Roast
Elevation: 1800-2000m
Flavour: Peach, hazelnut, and honey

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.

If you are ordering more than 10 kg, please contact us for bulk sales at orders@parakharvest,com.