At Finca Villa Betulia the honey process pushes the limits of coffee production. It starts with the meticulous collection of ripe coffee cherries, which are floated, then fermented anaerobically for 50 hours. After the first fermentation, the coffee is pulped and is then fermented for another 50 hours with a special selection of spices. Afterwards the coffee is sun dried for 10 days. 
This coffee is very complex with bright acidity and medium bodied. Expect tasting notes of white peach, cherry, ginger, raspberry, cinnamon, clove and floral.