Carlos César Avila’s signature coffee.
This bean called Honey by Carlos César Avila is harvested at the Hacienda Cocollar in Caripe, Venezuela. Its name refers to its particular transformation method. Through this process, beans are extracted from the cherry while preserving a pulp layer called mucilage. Afterwards, they are dried in the sun for 14 days.
This balanced coffee offers aromatic notes dominated by walnut, caramel and pear.