This delicious honey processed coffee from the Finca Mirasol farm is grown between 1200 and 1300 metres above sea level. The farm has the perfect microclimate for coffee growing, with a view of one of the most famous mountains in Nicaragua, the Penas Blancas Massif. With a rich history spanning 80 years the coffee is produced by the Montes Molina family, third and fourth generation producers. 

The coffee is harvested at its maximum point of ripeness and then allowed to rest for 24 hours in the cherry.  It is then pulped and fermented for 48 to 72 hours depending on the temperature, in an environment with very little oxygen.  Then it is dried directly in the sun for 72 hours with all the mucilage.  The drying process is then finished in the shade, to help prevent the temperature from exceeding 40 degrees C. It is then left to rest for two months, and then threshed and packed.

Honey processed coffee can be described in some ways as halfway between a washed coffee and a natural processed coffee. It is fruity, but not in as exaggerated a way as some naturally processed coffees, and it often has more acidity than washed coffees, but also with an intense sweetness and complex mouthfeel. This honey processed coffee is no exception. The cup profile of this coffee is Cranberry, Rosehip, Apple Rings, Spice and Cherry.

Medium-Dark roasted, this coffee is suitable for Filter/Cafetiere brewing or can be brewed through a Bean-to-Cup machine or as an Espresso.