The Sarchimor group of varietals are disease resistant hybrids between the Timors and Villa Sarchis. As a hybrid group, not all Sarchimors are actually the same. As a part of their ongoing experimentation our good friends at Finca San Jeronimo have selected and bred this delicious Sarchimor for the last couple of years. This year they added the twist of the honey process, which adds an interesting dimension to the sweetness and complex aromatics of this already great coffee.

The Honey Process:

In the honey process, the coffee cherries are first pulped (outer fruit skin removed), leaving the seeds covered in a mucilage layer that, when dried, will continue to reabsorb moisture from the air and become sticky. The sun drying is a delicate process that must be attended to constantly. The beans must be rotated, usually by raking, to ensure that they dry evenly. Incidentally, there is no honey used in the honey process, rather its name comes from the sticky, honey-like feel the beans have in the drying process. These coffees have an intense sweetness, heightened mouthfeel, and rounded acidity.