Finca El Puente – Honey

Origin

Tasting notes

Character

• Bright
  80
• Clean
  45
• Comforting
  25

Our long-time partners, Marysabel Caballero and Moisés Herrera of Finca El Puente, have built a legacy of experimentation and innovation. Since we first met them in 2005, their relentless pursuit of coffee perfection continues to inspire us. Over the years, we’ve tasted countless lots from their farm, including rare varieties and unique processes. Again and again, we’ve noticed their honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural.-processed coffees stand out on the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table, consistently delivering more sweetness and depth when presented beside their washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. counterparts. This year, we asked them to apply the honey process to their staple varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process., CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America.. The results are subtle yet exciting: a fresh twist on their classic coffee that brings more fruit character to the cup. Look for notes of almond butter, strawberry preserves, and orange zest. Pronunciation: FEEN-kah el PWEHN-teh HUN-ee