This café illustrates the estate’s high degree of mastery of the "honey" method of preparation. Because of its rarity, it also deserves a careful and open-minded tasting.
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 Black Honey coffee, the cherry is used whole without further treatment. Thus, the mucilage that surrounds the grains is preserved for 48 or 72 hours depending on the vintage, for a very supervised fermentation. Only the drying on African bed happens.
While the honey method is generally difficult to master, the Black Honey method is the trickiest to implement.