Alejandro refers to this Honey process as “Lactic Maceration” because the cherries spend an extended period fermenting and macerating together before being depulped. The second fermentation stage, carried out after depulping, promotes the development of a distinctive lactic acidity and a creamy, rounded cup profile.

In the cup, it presents notes of vanilla, panela, and white chocolate, with a sweet and creamy texture that lingers long after each sip. As it cools, deeper flavors of cacao and dark chocolate emerge, accompanied by hints of mandarin. The coffee shows a medium-high acidity, balanced by a prolonged sweetness and a cacao-forward finish.