Honey - The coffee is depulped and then laid straight onto the raised beds and dried in it's sticky mucilage for up to 14 days
This is a coffee we sourced on our Colombia trip in November. We love Jaime's (pronounced Haiy-me) ethics and dedication to his coffee. At 60 years old he has the experience to deal with the complex challenges of processing coffee in a highly variable climate. This honey process coffee is sweet and delicious! Expect to see more honey and natural process coffee's from Jaime each year.
Espresso (18g VST)
in 28 to 33 seconds
60g/Litre, steep for 4 minutes.
Stir and then wait a further 4-5 minutes for the grounds to settle.
Pour gently without plunging, using the lid as a filter