We have partnered with our friends at Café Tío Conejo to bring you a box set that highlights the changes coffee processing has to offer. All the coffee was grown on Ivanov Castellanos' family farm, Tío Conejo, and the varietal of coffee cherry is all Caturra. The only difference is how the coffee was processed once harvested. This box set includes one 12oz bag of each process; washed, honey, and natural. 

All cherry was picked by hand before going into processing. For the washed, Ivanov stands by his method of including 80% ripe and 20% overripe to create the ideal nuance in flavor and sweetness. The washed coffee is then pre-fermented for 12 hours in cherry, depulped, and density sorted before going into steel fermentation tanks for another 30 hours. Then the coffee was washed of remaining mucilage from the cherry pulp and dried in a greenhouse on raised beds for 7-9 days to bring out clarity of flavors. This coffee has notes of orange and nougat. 

The honey processed coffee starts with strictly only ripe cherry. Submerged in water to sort out any low density cherry, pre-fermented in cherry for 12 hours, and then depulped, leaving on the mucilage. Finally, the coffee is dried on raised beds in green house for 14-21 days. This coffee has tropical fruit notes of pineapple, peach, and notable sweetness.

The natural process coffee uses the ripe and overripe cherry combination. The cherry is submerged in water to sort, then dried on raised beds in the sun for 24-35 days. This coffee is has a jammy quality with notes of strawberry and hibiscus. 

Perfect for yourself or as a gift to dive into the science of coffee and discover your favorite. Our coffee team was fascinated by both the differences and the overlaps. This box set provides a true tasting experience and brings you closer to the product. The box itself matches the beautiful presentation of our collaboration with explanations of each process and a quote from the producer.