Costa Rica Tarrazu HoneyThe honey process started in Costa Rica and has since spread to other countries in Central America. In this process some or all of the mucilage of the coffee cherry or coffee honey that coats the parchment is left on during the drying stage, giving the coffee a sweetness that resembles a natural. As the average farm size of three hectares in the Tarraz region, this unique honey coffee is produced by a community of farmers who deliver to the San Diego

This system ensures that every step

he crafts vibrant and bold flavors with the high-quality coffee he grows in Antioquia

Producing over ten containers of natural coffee yearly

tying the coffee back to the farmers who produced it

or on a lifelong quest for the smoothest morning brew

Juan David's dedication extends to mentoring young farmers through JovCoffee

Strawberry

giving the coffee a sweetness that resembles a natural

fresh-roasted goodness

is a washing station that specializes in natural processing

Perros Bravos is both a symbol of innovation and a testament to Colombian coffee's evolving legacy

but I know you love coffee