The story behind the coffee
This coffee comes from our Guinope LIFT cluster, in the southeastern region of Honduras near the Nicaragua border. This cluster is currently in their third year with the program, and we have seen great results. Through LIFT, our farms have realized a 50% increase in production and a similar increase in coffee, increasing the overall sustainability of the farms. All the farms participating in LIFT are Rainforest Alliance certified.
In the Red Honey process, ripe coffee cherries are picked from the coffee trees and sorted to ensure only the highest-quality cherries are selected. The cherries are then depulped, which involves removing the outer skin and some of the fruit pulp, leaving behind the coffee beans covered in a sticky layer called mucilage. The mucilage creates a honey-like layer that ranges in color from light yellow to deep red, depending on the amount of mucilage left on the beans.
The coffee beans are then spread out to dry on raised beds or patios, with the mucilage layer intact. During the drying process, the mucilage ferments and imparts additional sweetness and complexity to the coffee beans. The beans are regularly turned and monitored to ensure even drying and to prevent mold or fermentation issues.