A medium Salvadorian coffee process through fermented honey. Tasting notes: Plums, Honey & Raisins.
First the coffee beans are fermented in barrels for a few days and then they are treated by a honey process.
Coffee process: Honey. The skin (pulp) of the coffee cherries is removed but leaving the mucilage layer (where all the natural sugars are within) then it is dry normally on raised beds. When leaving them dried like that, the coffee beans absorb more the sweetness of such layer and they take a "honeyed color".