Notes of tropical fruits such as mango and pineapple, as well as a creamy texture and a sweetness reminiscent of nougat.
Main varieties: Catuaí, Typica and Castillo.
Honey pulped coffees are particularly difficult for producers in Bolivia to produce, because although the skin is removed from the coffee cherry at the beginning, the coffee seeds and pulp are then left to dry in the sun. Care must be taken here to ensure that the coffee seeds are turned often enough and the “moisture management” for this coffee is not without its challenges. When it is exported, the coffee must not be too dry, but it must also not have a high water activity so that the taste does not “tip” during the long transport route. We think it's a success! Try our honey pulped filter coffee from Bolivia, it's something very special.
