The same grain, a change from heaven to earth

Enio A Suasnávar Torres

she is called Honey, but she is not going to taste like honey to your coffee The Honey method is a very famous method in Brazil, since it is the place where it originates. Why the name Honey? The main reason is because when the grain is fermented, the farmer does not remove the mucilage, which is the viscous element that is created in the pulp of the coffee cherry throughout the ripening of the fruit. You may also wonder why this process is done. The answer is simple. Increasingly, the large markets in the United States and Europe began...

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