About the Coffee
The honey processed coffee from Hacienda La Pradera goes through a double fermentation process. The first round is a 36 hour anaerobic process (without oxygen). The coffee is then pulped and goes through another 24 hour process of fermentation with the mucilage (the inner sticky mushy part of the coffee fruit) still attached. After all that, the coffee is dried on raised beds for 15 days or until the perfect moisture level is achieved.