"I have learned that producing a lot is good, but producing quality is better". We love these words spoken by Don Teo (as he is affectionately known within his coffee community). No doubt Teo practices what he preaches as the three selections we are now offering from his farm Las Marias (one washed, one honeyed, one naturally processed), are incredibly beautiful and at the same time, dramatically different.
For this washed lot, the cherry was harvested, immediately de-pulped, and then the fruit quickly fermented off of the seed before drying. This is the traditional way of processing coffee in Central America and results in what we'd consider the clearest expression of terroir and inherent quality within the seed itself. When ground, we are smelling a sweet, floral honey fragrance. When brewed we are tasting notes of bit-o-honey, nashi pear and pink lady. If crisp, clean and delicately nuanced coffees are your jam, then this process might be your fav.
Want to try all three processes as a trio set? Click here.