los lajones estate microlot, boquete, panama

This farm uses Honey Preparation to produce this coffee.

Honey processed coffee (café miel) demands only perfectly ripe coffee cherries.

More developed farms quantify this by measuring sugar content using BRIX during the ripening of the coffee.
Each days picked coffee cherries are weighed then pulped with the mucilage allowed to remain attached. This parchment coffee is spread in a thin layer on raised drying beds (African beds) constructed from local wood with a wire mesh top covered with black netting.
In ideal conditions, drying takes 10-12 days by reducing moisture content to approximately 10.5% (+/- 0.5). Controlled drying conditions are important to ensure the parchment coffee correctly develops enhanced sweet complex notes.

Honey process is a higher risk approach for the producer because controlling drying, particularly if rain prevalent, is critical to prevent any loss of quality.