Their farm sits next to a nature reserve, whose trees are a natural air conditioner for coffee bean development and growth. The cool microclimate surrounding the area lengthens the coffee cherry maturity process, allowing beans time to absorb natural sugars and attributes for a sweet, flavorful cup. Finca Idealista also offers a live coffee museum which provides high-cupping seed varieties to producers and an educational experience for visitors.
This offering (as well as the Colombia Inga Aponte) has been processed in a unique way, where the coffee is dried with some or all of the coffee cherry mucilage remaining on the parchment that encases the bean. Since the mucilage of the coffee cherry is sticky and slimy, it is sometimes called “honey” and this process is referred to as the "honey process." Because there is only a small amount of fermentation happening in the short amount of time that it takes for the mucilage to dry on the bean, coffees that are honey processed often feature a little more acidity than pulp-natural coffees, but significantly less acidity than washed or natural/dry process coffees.
This select lot is exclusive to Qualia thanks to our long relationship with the farm's owner.
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