Altitude: 1500 – 1800 MASL
Farm: La Nueva Montaña
Farmers: Antonio Gonzales & Eby Aracely Samayoa
Varietals: Red Catuai
Antonio and his wife, Eby Aracely Samayoa, manage their farm carefully in order to produce variety specific lots like this one, made up of the Red Catuai variety.
The La Nueva Montaña Honey lots represents an exciting collaboration between Antonio and Eby. The cherries, expertly harvested in order to deliver only the ripest yellow fruits, are delivered to a mill in Fraijanes the day they are harvested, where they will first be rinsed to remove any dust or debris, as well as to homogenise cherry temperature and remove any less dense cherries, which float to the top of the water.
Under the guidance of Santos Moran, the 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.
The 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 the processing 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.
Once the coffee is dry, the final step is to dry mill the coffee; the parchment is removed and the coffee is sorted for defects by machines, then bagged for export.