This honey process has a clarified and clean flavor profile while carrying a jam-like sweetness lingering long after the sip. Mango, orange marmalade, and butter cookie carry the flavor profile into a silky finish. When fresher, expect a nuttiness reminiscent of a peanut butter cookie– sweet and buttery. Our fourth offering from La Pradera! Elena, with her immense knowledge of specialty coffee in Colombia, introduced us to Hacienda La Pradera. From those first samples, we knew a longer-term relationship was being born. Over the course of the last two years, Dean at Ally Coffee Importers helped us develop that relationship. Honey coffee processing begins by washing ripe cherries to remove dirt then depulping cherries to separate the bean from the pulp. Coffee cherries dry slowly with sweet mucilage covering the beans. This year La Pradera built a new warehouse with a refrigerated storage area and dug three water reservoirs for the farms. The electricity cables at the mill were also updated to address the growing volumes and be sure that equipment is ready for post-harvest processing. The Tabi variety was grown at 1,800 meters above sea level and processed using the honey method.