New processing method, "Miel", allows a rich fruity scent to be adsorbed onto the surface of the beans
Don May processing factory has a 15-year history of refining coffee beans for the ten coffee farms under its wing, all of which produce SHB-grade coffee. While Costa Rican coffee is known for using the washed processing technique, in recent years a new technique has emerged that provides a fresh take on the flavours of coffee. This new processing technique is named "Miel", also known commonly as honey processing. This technique helps to increase the sweetness, reduce the sourness, and give rise to a multitude of coffee flavours. Don May is a leading expert for such a processing technique as attested by the countless number of awards it has clinched, notably its attainment of a high score of 90-marks in COFFEE REVIEW.
Description of taste: Honey processing method allows a rich fruity scent to be adsorbed onto the surface of the coffee beans. Thus the coffee has a honey-fermented taste initially, with low acidity and little unwanted flavours. Its sweetness is delicate and full-bodied, and it also exhibits a multitude of flavors in distinct layers.