The Finca San Francisco is one of the largest suppliers of coffee to the Asoproaaa Cooperative in Costa Rica. The farm is located in Tazzazu, Guatemala near the city of Leon Cortes, and is owned by Emilio Jimenez Castro. He inherited the 6 hectare farm from his father and the farmland is mainly used to raise cattle. Emilio later bought a further 7 hectares at the higher altitude of 1800 masl, where he produces coffee interspered with citrus, avacado and other fruit. The result of this coffee production is 3 separate micro lots all from the same section of his farm and all processed in different methods. The coffees were picked in the same week and delivered daily to make up the lot volumes for the final delivery.
We have two of his micro lots at the Roastery - this red honey processed coffee along with a natural processed micro lot.
There are varying degrees of honey process coffee. These are known as Yellow Honey, Orange Honey, Red Honey and Black Honey. The term ‘honey’ relates to the ‘mucilage’ (sticky substance) left on the coffee bean. The more mucilage left on the bean the darker the colour. With the ‘Red Honey’ process, 75% of the mucilage is left on the bean. Traditional fully-washed coffees have the skin and pulp removed by mechanical washing, but during the honey process a hand-roller is used which gives full control of the level of mucilage left on the beans. This process is the most complex, laborious and expensive way to produce green coffee, but it results in a rich-bodied, flavourful coffee.