Finca Juancito Red Bourbon


The Red honey process is slightly more complicated but well worth it to produce some of the best flavors. It’s not easy to honey process coffee. In fact, it takes a long time and you have to be very careful. First the coffee is floated to remove all the bad beans. Then the remaining beans goes straight to the de-pulper. Red honey coffee will typically have approx. 50% mucilage left on the bean after de-pulping. This takes longer and is typically developed with cloud cover or shading. Then the beans go straight to the patio for 4-5 days. After the beans have dried slightly as this process is super sticky, the coffee will be taken to the solar dryer for an additional 15-18 days until dry. This is called red honey process it creates a sticky sweet bean with an amazing peach smell and red color to the bean.


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Additional information

Weight 12 oz

1400 – 1700 MASL


Roasts to Order

Country of Origin

Farm Information

Single Origin

Ground Type

Whole Bean, Ground – Coarse (French Press), Ground – Fine (Espresso), Ground – Medium (Pour-over/ Drip)

Processing Method

Rasied bed dried, Red Honey Processed

Roast Level


Roaster Location

New York


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Finca Juancito Red Bourbon