Our Coffee
Black Honey
Black honey is a method where the coffee cherries are de pulped, leaving a significant amount of mucilage (sticky fruit residue) on the beans during drying. The name "black honey" refers to the dark, sticky appearance of the beans and the extended drying time, which can take several weeks. This process results in a coffee with a heavy body, intense sweetness, and complex flavors, often featuring notes of dried fruit, molasses, and caramel. The beans are dried slowly on raised beds or patios, with careful turning to ensure even drying and prevent over-fermentation. Black Honey Process is labor-intensive and requires precise control, making it a specialty method that produces rich, unique, and high-quality coffees
Naturally Anaerobic
Natural Anaerobic Process coffee is a fermentation method where whole coffee cherries are placed in airtight tanks, depriving the environment of oxygen. This anaerobic (oxygen free) condition allows unique microorganisms to thrive, creating distinct and complex flavors. The cherries ferment slowly, often for several days or weeks, developing intense fruity, wine-like, and sometimes funky notes. This method is carefully controlled to highlight the coffee's natural sweetness and terroir, resulting in a bold, flavorful, and experimental cup.
Peaberry
Pea berry coffee, a rare and unique gift from nature, forms when only one small, round bean develops inside the coffee cherry instead of two. This special formation allows the bean to absorb more nutrients, resulting in a richer, smoother, and more vibrant flavor. Known for its bright acidity, full-bodied taste, and natural sweetness, pea berry coffee is a favorite among coffee lovers who seek a more refined and intense coffee experience. Truly, it proves that even the smallest beans can deliver the most extraordinary flavors!
Washed
Extended fermentation is a unique coffee processing method where coffee cherries undergo a prolonged fermentation period beyond the usual timeframe. By carefully controlling temperature, time, and microbial activity, this process allows for deeper flavor development, enhancing complexity and sweetness. The result is a cup bursting with intense fruity notes, deep acidity, and a rich, velvety body— offering a bold and experimental twist on traditional coffee flavors.
XO. Bourbon
XO processing is a premium coffee aging method where green coffee beans are infused with XO (Extra Old) cognac, known for its rich, aged flavors, allowing the beans to absorb the spirit’s aroma and complexity. After aging, the beans are carefully This process results in a luxurious cup with rich, boozy undertones, hints of oak, and a smooth, velvety finish.
Contains Rum
Green coffee beans agedwith dark rumfor a specific period and then carefully roasted. Since coffee easilyabsorbs surroundingaromas, it takes on the essence of the rum. During roasting, the alcohol evaporates, leaving behind a unique fruity flavor that makes the coffee smell sweeter and more intriguing.
Natural
Traditional method where ripe coffee cherries are dried whole under the sun for several weeks. Instead of removing the fruit pulp, the cherries are spreadout in thin layers and slowly dried, allowing the beans to absorb sugars and flavors from the fruit. This process enhances the coffee'snatural sweetness, resulting ina rich, fruity, and complex flavor profile with notes of berries, tropical fruits, and sometimes wine-like characteristics. The slow, controlled drying requires careful monitoring to ensure even drying and prevent spoilage. It is a time-intensive and labor-intensive method, often used in specialty coffee production. This method creates a unique, full-bodied coffee that highlights the bean's natural qualities and terroir.
