*If you need your coffee ground, there is an option to leave us a note in the cart. Please let us know that you would like it ground, and what type of brew method you are using (ie. drip coffee pot, french press, espresso, etc...), so that we can get the correct courseness for you.
 
Cupping Notes: black tea and honey notes with a mild lemongrass acidity, sweet, balanced, and floral 
 
Process: Black Honey Process
 
Altitude: 1,400 meters
 
Variety: Red and Yellow Catuai
 
The term “Honey Process” refers to how sticky the coffee beans get while processed––it marks the halfway point between a washed coffee and a naturally-processed coffee. This coffee has a mellow, fruity taste, and the more mucilage left on the bean, the sweeter it becomes. These subcategories of the amount of mucilage and drying time are divided into yellow, red, golden, black, and white honey beans.
 
This black honey flavor is achieved by fermenting the coffee’s cherries for up to 24 hours––the heaviest period–– before de-pulping and drying on raised beds.
 
Nestled near the pyramids of the Mayan King, 18 Rabbit (from which this coffee pulls its name), Flhor Zelaya Ontreras set out to change the coffee culture in her area.
 
Starting her first farm when she was five years old, Señora Flhor was already focusing on growing organically. Now, as an adult, she is committed to total sustainability of the land. She acquired a Biodynamic certification, which guarantees that her farming not only has the absence of chemical pesticides and fertilizers, but that the planting of coffee does not disrupt the ecosystem. It instead works with it.
 
She manages an all-female cooperative and has now partnered with Cafe Kreyol and Cafe Femenino, to begin an entrepreneur program for indigenous women in the mountains.
 
Healthier land makes better coffee, and for her hard work, Flhor earns over 300% higher wages than the Fair Trade minimum.