Carlos stands out for his great interest in reducing the environmental impact of his coffee production to a strict minimum.
Thus, instead of using non-organic fertilizers widely used in Salvadoran farms to ensure their productivity, he uses elements of nature such as mycorrhiza, a fungus that colonizes at the roots and helps the plant coffee to better absorb nutrients and be more tolerant of environmental stresses such as drought.
Also, thanks to a water recovery and purification system, he irrigates his plantations with the water he has previously used to prepare his washed coffees.
What is a “black honey”?
First, you have to understand what the “honey process” consists of, which is a method of processing coffee cherries that gives a myriad of flavors. In short, a "honey" is a coffee whose freshly picked and sorted cherries have been pulped and left to dry in their mucilage. The mucilage is found under the pulp of the cherry coating the coffee bean. Its texture is sticky and sweet, reminiscent of honey, and caramelizes as it dries. The grain thus absorbs the sugar from the mucilage.
Generally, a "black honey" will retain a greater amount of mucilage when pulping than the "red/white/yellow honey" versions. Its slower and longer drying process also influences the darkening of the "honey" from which its name comes. The flavors of "black honey" can be similar to those of wine, and therefore to fruits such as prunes or grapes.
!GRACIAS CARLOS POR SUS COFFEE!