There are many ways to get a coffee bean from a coffee cherry, but there's only one method that has withstood the test of time.
Since people have been harvesting coffee to brew up and drink, the natural (or dry) method of processing has been used. After generations and generations of perfecting this volatile process, this method has become known for powerful juicy notes, overwhelming sweetness, and muted acidity.
After being picked from the tree, the coffee cherries are brought to a processing facility. There, the picked cherries are reevaluated for optimal ripeness (usually based on color of the cherry), and at the point, the cherries are placed on raised beds (a table with the top being a netting or mesh that lets the cherry dry on the bean). They're rotated frequently--every half-hour to hour--to keep the bean from starting to mold or ferment at this step in the processing.
It's this step that often goes awry. All too often a natural processing leads to defective beans--molded or fermented.
That's also the step where so much of the sweetness and fruity flavor is set into the bean.
From that point on, this is very much like the wet processing method of processing.
The people at Catracha Quality Project recently installed Climate Edge technology.
Equally important is the fact that they're putting time and energy into the community to ensure families are strong, farms are fruitful, and the coffee industry is as transparent as it is delicious.
The name “Aponte Honey” refers to the processing method of this crop (red honey processed) and the name of the farm: Aponte.
It’s a complex but accessible coffee that is the result of outstanding geography, attentive farming, and well-managed honey processing.