Buesaco Honey Process Coffee - A Harmonious Craft Nestled in the enchanting mountains near Buesaco, a dedicated group of coffee growers has perfected the art of the honey process. This coffee is a testament to their lifelong dedication and expertise. Our project, involving over 40 skilled producers, focuses on Caturra, Colombia, and Castillo varieties grown at altitudes above 1850 meters. The process begins with a 48-hour fermentation in mucilage, a duration carefully chosen due to the unique conditions at this high altitude. Following fermentation, the coffee undergoes an average of 18 days of sun-drying on patios and raised beds. This meticulous method enhances the coffee's natural sweetness and complexity.