El Salvador- Honey Natural Processed
Nutty, caramel, and chocolate tones, make for a mighty tasty and smooth cup of coffee.
In the honey process (also called a pulped natural process), the skin and pulp is removed from perfectly ripened cherries and then the coffee beans are dried, still covered in mucilage, on clay patios while constantly turning the beans to ensure even drying. This process provides a more consistent product than a full natural while still bringing some of the great attributes of a natural processed to the cup profile. The results are sticky processing but more sweetly savory flavors, like chocolate and caramel.
The coffee is produced by JASAL, a family owned operation where Jose Antonio Salaverria and his sons take great pride in their meticulous attention to detail, from year-round farm management to quality control in the cupping lab, and everything in between.