Ponderosa Coffee Estate is the origin of this sweet and juicy coffee. Its black honey process makes this selection an irresistible opportunity to savor a traditional variety in the cup, characterized by its complex aromas and flavors.

The Honey process is one of the oldest methods of coffee processing in the world. This technique originated in Africa, where water scarcity spurred the development of alternatives to the wet process.

Later, these methods were introduced in other coffee-producing countries, and in some regions, the Honey process has been refined to an almost scientific level to enhance the cup profiles of the coffees produced.

The Honey process begins at harvest, which is performed manually to ensure that only beans at their optimal ripeness are selected. These fruits, which must contain a minimum level of sugars, are depulped and then dried either in the sun or in the shade—one of the essential stages of the process.

It is important that the beans are not dried too quickly to allow time for the flavors to transfer from the mucilage to the bean; however, it is equally crucial that the drying does not extend too long, as prolonged exposure could lead to fermentation.