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It’s always a pleasure to have a coffee with a different processing method in stock! This time, we have a Honey processed coffee in stock, and we’re very excited to share this with you. This coffee comes from the Tarrazu Ortiga region of Costa Rica, where farmer Ismael Navarro (Melo) has been growing coffee since the 1950’s.

Melo is now in his 70’s, but he used to help his grandfather out on his farm when he was a boy. He’d go to school in the morning, then help on the farm in the afternoon. Melo began buying farms around 40 years ago, and now has a lot of coffee farms in his name. Now, his son and daughter and around 30 pickers help him to produce amazing coffees.

The coffee we have chosen is of the Catuai and Caturra varietals and is grown at 1700 metres above sea level. It comes from one of Melo’s small farms.

Melo is also loved by the local community. He has created numerous jobs in the local area and also helped to develop local schools.

Melo then sends his coffee to Luis Campos to be processed at his mill Cordillera del Fuego . Luis is an expert processor and he experiments with new processing methods constantly. His is known for being a pioneer in Anaerobic Fermentation which doesn’t allow any oxygen in the fermentation process. Our coffee is our first Honey processed coffee. This process is typical of Costa Rica, but Luis is an expert at it.

Luis Campos & Katrien from Cup A Lot, our Green Coffee Partner.

The honey process involves removing the coffee seed from the cherry, but keeping the mucilage on the seed. The coffee seed is then allowed to ferment and dry on patios. This process helps give our coffee its sweeter notes and slight tropical fruit acidity.

Luis & Katrien at Cordillera del Fuego.

You can grab a bag of Melo in store on Grand Parade or online here. This is an absolute treat, so grab it as soon as you can!

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