a bit about the bean
Single Farm Perfection
Fito Montiel's farm; Finca La Hondurita is a single origin coffee that embodies everything we stand for at High Grade.
This is coffee with complete transparency, it's traceable to the exact plot, and crafted by a producer who understands that exceptional quality comes from intimate knowledge of every tree, every cherry, and every step of the process.
La Palma, in the highlands of Chalatenango, El Salvador, is a 4.3 hectare farm that sits between 1,500 and 1,550 metres above sea level a sweet spot where cool mountain air meets rich volcanic soil.
At this scale, Fito is a craftsman who walks every row, monitors each tree's health, and hand picks only the ripest cherries.
This honey processed lot showcases what happens when farming meets artistry. By carefully controlling how much of the cherry's natural mucilage remains on the bean during drying, Fito creates a cup that bridges El Salvador's famous bright acidity with the sweetness and body that makes speciality coffee extraordinary.
Because great coffee isn't just about the bean, it's about the dedication of producers like Fito who prove that quality comes from passion, precision, and respect for the craft.
a bit about the region
El Salvador
Coffee arrived in El Salvador in the late 1700s from Guatemala, but it wasn't until the 1870s that things got serious...
Within 20 years, this tiny country became the world's 4th largest coffee exporter, remarkable for a nation smaller than Wales!
By the 1920s, coffee dominated the economy, accounting for 90% of it's exports. The country's volcanic soil and mountain terrain created perfect growing conditions, proving that geography matters as much as passion when it comes to quality.
After facing challenges in the 1980s and 90s, the industry transformed completely. Today, whilst El Salvador produces only 1-2% of global coffee, it's become a powerhouse in the speciality sector.
They chose quality over quantity, transparency over volume. Small scale producers now focus on processing with care, and prioritising excellence over mass production. It's a quality driven origin that shows what happens when craft meets conviction.
a bit about the process
Honey process
The honey processing method, also known as pulped natural or semi-washed, is a hybrid coffee processing technique that combines elements of both washed and natural methods. This approach involves removing the cherry's outer skin whilst deliberately leaving varying amounts of the sticky mucilage (the "honey") on the bean during drying. This method produces a cup with enhanced sweetness, body, and complexity that bridges the gap between the bright acidity of washed coffees and the full-bodied richness of naturals.
Harvest: Ripe coffee cherries are carefully hand-picked at peak ripeness, as the sugar content of the fruit directly impacts the final sweetness achieved through honey processing. Timing is crucial, as underripe or overripe cherries will negatively affect the delicate balance this method aims to create.
Depulping: The cherries are passed through a pulping machine to remove only the outer skin and flesh, leaving the sticky mucilage layer intact around the bean. Unlike washed processing, this step requires precise calibration to ensure the mucilage remains undamaged and evenly distributed.
Mucilage Classification: Depending on how much mucilage is left on the bean, honey processing is often categorised by colour: Yellow Honey (10-25% mucilage removed), Red Honey (50% mucilage removed), or Black Honey (little to no mucilage removed). Each variation creates different flavour profiles and requires different drying approaches.
Drying: This is the most critical and labour-intensive stage. The beans, still coated in their sticky mucilage, are spread on raised beds or patios and must be turned regularly to ensure even drying and prevent fermentation or mould. The natural sugars in the mucilage caramelise during this process, creating the characteristic sweetness. Drying can take 2-3 weeks depending on climate conditions.
Hulling: Once properly dried, the beans are hulled to remove the dried parchment layer, revealing the green coffee bean beneath.
Grading: The processed beans are meticulously sorted by size, density, and quality. Honey processed coffees require extra attention during grading as the extended drying process can create more variation in the final product, making careful selection essential for consistency.