Our long-time partners, Marysabel Caballero and Moisés Herrera of Finca El Puente, have built a legacy of experimentation and innovation. Since we first met them in 2005, their relentless pursuit of coffee perfection continues to inspire us.

Over the years, we’ve tasted countless lots from their farm, including rare varieties and unique processes. Again and again, we’ve noticed their honey-processed coffees stand out on the cupping table, consistently delivering more sweetness and depth when presented beside their washed counterparts.

This year, we asked them to apply the honey process to their staple variety, Catuai. The results are subtle yet exciting: a fresh twist on their classic coffee that brings more fruit character to the cup. Look for notes of almond butter, strawberry preserves, and orange zest.

Pronunciation: FEEN-kah el PWEHN-teh HUN-ee