We de-pulp our coffee cherries, then store them for at least 24 hours, allowing them to ferment. After which, we washed them, removing all the mucilage left. Once clean, we sun-dry them for 4-6 days approximately (depending on the weather). Finally they are ready to be peeled and roasted.

Our fresh coffee cherries are de-pulped, but allowed to dry without washing. Most of the cherry is gone, but there's golden/sticky mucilage remaining; reminiscent of honey, which is where the process gets its name. The result is a naturally sweet, fruit-foward cup of coffee.

Dry processed coffees are dried in the full cherry. Which is why they tend to have more fruit and fermented flavors, because the bean has more time to interact with the natural sugars from the cherry. We use this process in our "coyol" cherries, which are picked near the end of the harvest.