There's no point on producing any agricultural product if the labor itself doesn't guarantee environmental protection and long lasting conditions.
We're about to reach 20 years producing coffee, and the last 10 have been about specializing in quality and developing our custom made protocols. It is exciting to look back on the evolution of coffee processing and why certain protocols are used through history.
Dynamic honey, what is it? For 10 years we've been experimenting with more sustainable coffee processing protocols and that was the motivation to explore the honey processed beans. However, we always felt that more complex cups could be achieved if we design something that works specifically for our farm and our coffees. After going through white, red, yellow and even black honey coffees for a while, we found the conditions and exact protocol to develop true authenticity. Dynamic honey is our signature processing, where microorganisms that live in the coffee fields are preserved and used to control the rate of fermentation in the coffees. Profile building relies on the activities done in the plants through the productive year, not only after harvest. Fruits, spices, flower and a wide range of pleasant acidity distinguish last year's coffees. Now we're running the first trials for this harvest. New conditions, new varieties, new profiles.