Hexelito farm is located in very favourable microclimate in Montecillos region that has low stable temperatures allowing for slow maturation of coffees, but also for even drying of Honey coffees.

Alex Alfonso Lopez decided to start experimenting with this processing a few years back and very quickly it allowed him to reach a fuller and flavoursome taste profile with his specialty microlots. Nowadays almost all of his farm’s production is processed and dried as honey as it delivers great complexity and sweetness. 

The cherries were picked and delivered to the on-farm washing station. After sorting and separation the beans were pulped and transported with all the mucilage still attached to the drying patios. Here they were turned every couple of hours over the next 16 days as they reached their required moisture levels.

• Region: Montecillos, Marcala
• Variety: Catuai & Bourbon
• Body: Medium
• Acidity: Medium
• Aroma: Candied Pecans
• Process: Honey
• Altitude: 1400 - 1550masl
• Tasting: Asian Pear, Chamomile & Apple Juice