Honduras Red Honey

Carlos Mejias owns the 25-hectare Finca La Valentina farm, where he grows 23 hectares of coffee, citrus fruits and bananas. The coffee is picked when ripe, dry fermented for 3 days, and then sun-dried for 12-15 days.

Honduran small producers focused on quality have recently begun using the honey process, resulting in cups that highlight the citrus and nutty Honduran profile with more fruity and floral flavors. The honey process color grading, such as red, yellow, and white honey, indicates the amount of pulp left on the seed before drying. The more pulp left on the seed, the darker the fruit will be after drying. If they leave it all on, it is called the natural process.