One of our partners, Tano Hernández, after completing his university degree in Marketing and Advertising and working for several years in the city of Bogotá, decided to return to the countryside, the town where he grew up: San Andrés. With a clear vision of becoming a specialty coffee producer, he embarked on a new path focused on quality, innovation, and sustainable development. Today, with more than a decade of experience, and thanks to his commitment and professionalism, he stands out as one of the region’s coffee growers with a strong vision for innovation and growth. He has developed an exceptional Red Honey coffee, a processing method that falls between the washed and natural style, achieving a perfect balance of sweetness, body, and complexity. The Honey process requires time, precision, and dedication. It begins with the careful hand-selection of coffee cherries at their optimal ripeness, distinguished by a deep wine-red color that ensures the highest possible quality. The cherries are placed in tanks for approximately 27 hours, under strict temperature control to prevent it from exceeding 40°C. They are then transferred to water tanks to remove any floating, defective, or under ripe cherries. Next, the cherries pass through a pulping machine that removes the outer skin while intentionally preserving about 60% of the mucilage, the sticky layer that surrounds the bean and plays a key role in this process. The beans are then placed into tanks, where they rest for an additional 35 hours under careful temperature monitoring. Finally, the coffee is naturally dried for approximately one month or longer in solar drying beds (marquesinas), specially designed structures that protect the beans from rain and dew while allowing efficient sun drying. During this stage, the coffee is turned regularly to ensure a slow, even drying process, allowing the mucilage to concentrate sugars and enhance the coffee’s distinctive cup profile. The result is a Honey coffee known for its pronounced sweetness, silky body, and a balanced, immersive sensory experience.
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