Guatemala | La Nueva Montaña | Honey

Under the guidance of Santos Moran, our mill manager in charge of special processes, the honeys are fermented in clean, sealed bags for about 24 hours. This careful process of fermentation is key for the final cup quality of the lot. Once the coffee has rested in its fermentation stage, the cherries are unsealed and de-pulped by machine, then transferred directly to raised beds for drying.

Our mill and drying beds are situated at a lower altitude than the coffee farm itself, with strong sun and warm temperatures during the day at this time of year. The sticky honey coffee dries slowly in the sun, and is turned on the beds 3 times each morning and 3 times in the afternoon by workers in order to ensure even and thorough drying. This lot was dried in the sun for 13 days in order to reach suitable moisture content for export.

Once the coffee is dry, the final step is for our team to dry mill this coffee; the parchment is removed and the coffee is sorted for defects by machines, then bagged for export.