Angostura Espresso is Honey processed Catuaí produced by the sisters Arleen and Maria Jimenez. For this lot, the outer skin was removed from the coffee cherries but with most of the pulp still left on the coffee seed. The seeds are spread in a thin layer and after 3 days are arranged into a thicker layer to slow down the drying process. Over the next 12-15 days, the coffee beans are moved continuously to ensure even drying. Finally, the coffee is rested in bags for 2 months and then prepared for export..

Caturra is a natural mutation of the Bourbon variety. Originally discovered on a plantation in Minas Gerais, Brazil, the variety was introduced in Central America in the mid-1900s. It is valued for its high productivity, although it is quite susceptible to leaf rust.

A honey coffee can be yellow, white, red or black, depending on how much pulp remains after the outer skin of the coffee cherry has been removed. Arleen and Maria find great joy in experimenting with different variables, including the amount of pulp removed, drying times, and other factors.