Ovidio Garcia’s award winning honey-processed micro-lot has a beautiful jammy quality; the coffee has much of the sweetness and body expected from a natural processed bean, as well as a rounded acidity that contributes towards better clarity in the cup. Enjoy!
Our tasting notes: Cherry, cacao and a hint of Goji berry.
Farm – La Nueva
Altitude – 1750 MASL
Location – Santa Ana Montana, Fraijanes
Variety – Catuai, Pache, Typica
Harvest – December - March
Process – Honey.
Inspired by fresh ideas and reflecting the new start he was going to make, Ovidio Garcia’s vision for his family farm 'La Nueva’ (The New) was to develop innovative approaches to coffee cultivation. It was back in 1987 that Ovidio planted the first coffee trees; he has been working and improving his farm ever since.
This is a 'Honey processed’ lot - the fruit is de-pulped to remove the skin and much of the mucilage from the cherry, but rather than being washed to totally rid the bean of all mucilage, they are immediately dried on patios. The resulting coffee has much of the sweetness and body expected from a natural processed bean, as well as a rounded acidity that contributes towards better clarity in the cup.
By focusing on making honey processed coffees Ovidio has been able to overcome the challenges that washed coffees present in an area with limited water resource - turning a need into a virtue.
This micro-lot has a beautiful jammy sweetness.