Las Flores Bourbon Honey

As a perfect brew for winter, this coffee comes with caramelized notes of brown sugar, warming winter spices and a little fruit that reminds us of pomegranate. We can’t think of a better way to start a cold morning!

The honey process, also known as pulped natural, involves removing the coffee cherry’s skin while leaving the sticky mucilage layer intact during drying. This method combines elements of both washed and natural processing, allowing the fruit sugars to interact with the bean as it dries on beds. The result is often a coffee with enhanced sweetness, fuller body, and fruity complexity that bridges the gap between the brightness of washed coffees and the richness of natural-processed coffees. Depending on how much mucilage is left on the bean during drying, the honey process is classified into different colors such as black, red, yellow or white honey, with black indicating a higher amount of mucilage retained. In general, the darker the color classification, the closer the result will be to a natural process, and the lighter the color the closer it is to washed process.

Finca Las Flores is owned by Roberto Sabillon, who inherited his passion for coffee from his father. After losing his entire farm to coffee leaf rust in 2011, Roberto decided to put coffee farming on hold. Four years later, he was inspired by a neighboring farm’s Cup of Excellence win in 2015, and decided to give it another shot. He replanted the farm with new varieties such as Parainema and Pacas, and began experimenting with more innovative processing methods. Today, Roberto produces exceptional micro lots and aims to expand organic practices while maintaining chemical-free pest management, fulfilling the legacy his father instilled in him.