Don Eli - White Honey

Produced by Carlos Moreno at his family's Don Eli Wet Mill in Tarrazú's El Llano de La Piedra, this white honey process coffee sits at 1,800–2,000 meters elevation on Catuai trees. The cherries are pulped and mechanically de-mucilaged, then dried on raised beds for 12 days with frequent hand-turning before dry milling and three-stage sorting (screen, density, hand). The result is astonishingly clean fruit—candied orange and dried apricot—with deep, confectionary sweetness evoking maple and maple almond toffee, delivering the clarity you'd expect from a washed coffee but with the complexity the honey process adds.