CR25-E La Pachuca juicy honey

PROCESSING DETAILS - Juicy Honey fermentation The process begins at the farm by only selecting optimally blood red, ripe cherries. These are floated and then carefully depulped using the least amount of water as possible. After depulping first batch of cherries is processed as normal honey. The second batch of cherries was fermented in plastic tank in their own mucilage plus the pulp from previous batch for 120 hours. After fermentation, the lot dried on the African beds under 100% sunlight for 2 days, in order to prevent over fermentation or mold growth. After this it was transferred onto the raised beds with 75% shade for an additional 13 days until it reaches a humidity range of 11.5% or below. Total drying time for this lot was 15 days. Once dried, they are moved to our warehouse where they will rest as dried parchmentin order to homogenize the humidity amongst all the coffee beans. This slow drying process will also extend the shelf life of the beans as the embryo will be kept alive for as long as possible.

Available Quantity

45 bag69kg

Minimum Order

69 kg

Price Unit

KG

Origin

🇨🇷Valle de Dota, Costa Rica

Listed Date

9/11/2025

Last Updated

10/3/2025