This coffee is the second variation of the "honey" preparation method of the estate. It presents its own personality and complexity, and will attract the attention of those who want to be surprised by a new coffee experience.
Fabián, following his father's path, takes care of the management of the Estate and supervises the honey methods in collaboration with an agronomist engineer.
This coffee is the result of the efforts of the entire community gathered around the project of bringing back to life an area that could change the world of Mexican coffee.
Here, roasting at origin was decisive, and this in two ways. First, it was because they wished to roast at origin a Mexican coffee that the team realized they needed to have control over the beans they would roast, and thus found an estate. Then, roasting at origin led to the implementation of processes to improve the techniques, of which continuous tasting became a must.
After planting locally adapted varieties of coffee trees, they focused their efforts on mastering cherry and bean processing techniques in order to explore the richness of the aromas that coffee can offer. From the hand-harvested and rigorously processed beans from the same 60-hectare plot, 5 different coffees were born, which offer a wide range of tastes, aromas and personalities.
The estate masters the different variations of the so-called "honey" method, a method difficult to implement as the factors that can affect the grain are numerous. This gives a very special coffee, surprising to the even enlightened consumer.
For the Red Honey coffee, the cherry is first processed to keep only half of the mucilage around the beans. After fermentation, drying takes place on African beds for 25 days.