Honey processing is where the coffee cherries are depulped (skin and fruit pulp removed) but dried without the sticky “mucilage” being washed off the seeds. After depulping, this coffee has been rested for 6 hours on raised beds, before being dried over 15-20 days. The coffee presents as softly sweet with a coating mouthfeel and clean citric acidity. This is one of two coffees in The Socorro Series which we are showcasing from Gloria Esperanza Meija. Gloria took over management of Las Palmas in 2011, after injury left her husband unable to work. Shortly after, the farm was decimated by coffee leaf rust. Unable to produce exportable coffee for two years, she was very close to giving up. In 2016 Gloria decided to join the Falcon Speciality Agromony Project, and since then her coffee quality has risen a staggering 9 points on the SCA scale, allowing her to earn 167% more for her coffee. She now produces various lots, like this yellow honey coffee. Alongside this, she teaches organic farming methods to other producers who, together, create organic fertiliser on her land. This coffee supports hurricane relief efforts in Honduras. This is the second of a series of four Honduran coffees from the Aruco cooperative. We have sourced these through Falcon Speciality to support relief efforts in the wake of hurricanes Eta and Iota. The region suffered extensive damage to infrastructure and farms and saw many producers lose their coffee harvest. We will be donating 50p from every coffee bag sold from the series to Falcon’s fund.