There is a new way to process coffee cherries that is very flavorful!
Normally when after you pick a coffee cherry, for the "Wash' of Wet" process, you removed the pulp of the sweet fruit, and then let the beans soak for 36 hours in water, which removes the mucus film. After the beans are "washed" they are spread out on a patio for drying.
In the "Honey Process", the pulp is remove from the fruit and then the beans are placed on racks and sun dried, leaving on the mucus film, which contains a high concentration of sugar.
When these beans are dry, then they are washed in water and dried again. This process produces a very noticeable sweetness to the roasted bean.
This coffee comes from a group of indigenous farmers who cultivate their coffee in the mountains of southern Colombia, literally at the end of the road, near the Ecuadorian border.
We roast these beans slowly to a medium level, which is optimal for the flavors inside these beans.
Photo: A few of our team (Sam, Dave, and Tony) went fishing one day in San Juan del Sur, a Pacific coastal town in southern Nicaragua. When they returned, I was walking along the beach with my children. As they lined up to let me photograph their catches, I asked Sam to pick Moselle up and hold her by the feet.
Thus the famous “Mosellefish” photo.
As my boss said to a group of fishermen a few years ago: “Come follow me and I’ll make you fishers of men”.