COFFEE PROFILE
  With honey processed coffee, the cherry is pulped, and dried in its sticky layer, the mucilage. Then they are put in stainless steel tanks to ferment for more than 70 hours in specially constructed acclimated containers to keep entire control of the environment. High sweetness, good body and well-balanced coffee is what you can expect from this method.
 
Origin: Lam Dong province, Vietnam
Elevation: 700 – 950 MSL
Variety: Robusta 138
Taste like: Dark chocolate, full bodied
Roast: Medium dark
Age Best Used:       14 - 35 Days after roast
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BREW GUIDE
How to get the best tasting cup
Tutorial video: See more