Our
Processes
In Finca Liquidambar the processes turn into a piece of art by good cultural practices in the harvest,fertilization of the soil, fruit relocation , the variety, altitud and the drying time to create a greater distinction in the proceses
Bean Type
catui, caturra, típica, bourbon, pacas
Soil Type: Mountainous with medium texture and contained by arcilla, limo and sandComposed by organic soil .
Growth Period
April-May
Harvest
January-March
Ship Period
May-July
Honey
Red, Yellow, Black Bean
Honey is one of the process in harmony with the environment due to the low usage of water
The process of honey consist in covering the bean in most of the mucilago or honey of the fruit during the drying period.This allows to reduce the acid flavor and bring up the fruit in the cup in a delicate way .
The Assignation process of the colors and flavors depend on mucilago quantity that is left covered the bean during the drying period,and also the solar exposure and the time required to dry the bean
Yellow Honey
Less honey procentage
Drying time 10-12 days
Red Honey
Major percentage of mucilago
Drying time 18-22 days
Artesanal Anaerobic Process of Honey Coffee
Cup of frutal fragrances
Innovative process based on putting the cherry coffee before the despulpado in a sealed tank to isolate the oxygen and enhance the fermentation by controlling the gas liberation. 25- 30 hrs later the coffee is despulpado , and then laid out for 4 days in a greenhouse to later put it on african beds for 12-18 days at 21 C .
English 
Spanish