Located on the slopes of the mountains of Antioquia, Finca La Luisa has always produced high-quality coffee – washed lots, natural lots, and even new experimental processing methods. Only a few years ago, the owner of the farm, Juan Pablo Vélez, began a project of fermenting cherries in a carbon dioxide environment – carbonic maceration. As a result, together with the well-known farmer Juan Saldarriaga, they developed a new, completely distinct method of introducing fruit flavor into the beans, using fruit juice. This made it possible to create a very expressive and uniform cup profile. They named this combination of processing methods “Fruit Honey”.

For this processing, stainless steel tanks were used, and their environment was completely filled with carbon dioxide. In this way, the cherries fermented for five days in an anaerobic environment. The coffee juice released from the cherries during this process was separated. Then the pulp was removed from the already fermented cherries in a depulper, and these beans were soaked in the juice released during fermentation, mixed with lychee juice, and left to saturate for three days. After that, the cherries were sent to dry.

This approach offers a uniquely bright beverage with an introduced lychee flavor, which, together with juicy genetics and a cool terroir, formed a new and fresh grapefruit taste with a complex, very juicy texture.