The Three Processes of Our Honduras Coffee


The NATURAL PROCESS takes fresh picked cherries and places them into large spring-filled tanks where floaters (bad cherries) are removed.  Remaining coffee goes straight to a patio until dry enough to move to a solar dryer.  This process takes 20-30 days according to the weather conditions until it is 12.5% humidity. Then the coffee is rested for 60 days.  At that time the coffee is de-hulled, hand selected and put into Grain Pro bags inside Burlap sacks for shipping to your door.


CANAL WASHED :  The coffee is de-pulped and then placed into a canal where we remove any coffee that floats. The remaining good beans are then washed in the canals by moving the beans until all the mucilage has washed away.  At this point the coffee will go to the patio or solar dryer until reaching 12.5% humidity.


The HONEY PROCESS is slightly more complicated but well worth it to produce some of the best flavors.  First the coffee is floated to remove all the bad beans.  Then the remaining beans goes straight to the de-pulper.  Once the pulpa, or the outside covering of the beans, is removed, the beans goes straight to the patio for 4-5 days.  After the beans have dried slightly as this process is super sticky, the coffee will be taken to the solar dryer for an additional 15-18 days until dry.  This is called honey process it creates a sticky sweet bean with an amazing peach smell and taste while drying.