Finca la Secreta was acquired by Cafelumbus in 2019, to be a part of their portfolio. Juan Carlos Mejia is the manager of this farm, and he lives there with his family and looking after the 130,000 coffee trees planted across the landscape. The farm is 30 hectares wide, in which 25 Ha are planted in coffee and the other 5 Ha are a natural reserve. The natural reserve of this land is beautiful and is the home of various animals and vegetal species. There is wood for the protection of water, the supply of which extends into Vereda Ventorrillo – the zone where the farm is located. This is what makes this farm so unique, rich and bountiful in nature. The beauty of this land is considered to emerge from some deeply held mystery or secret and that is why Cafelumbus called the farm “La Secreta.”
- Producers: Nandan Gowda
- Region: Chikmagalur
- Type: 100% Arabica
- Roast Profile: Filter Roast
- Altitude: 1220 MASL
- Process: Honey Sun Dried
- Varieties: Chandragiri
- Flavor Notes: Orange Blossom, Grapefruit, Cola Candy
Sit back, close your eyes and indulge in Thogarihunkal Honey – a work of art will take your taste buds dancing down candy lane. With rich and juicy acidity, each sip of this coffee will bring you a serendipitous encounter with mysterious notes that we are yet unable to name. Overlaying these mysterious expressions is an unmissable aroma of oranges and grapefruit with a splashing dash of cola candy on your palette. Here’s a coffee that will quench your morning thirst, make for an awakening initiation to a lazy Sunday brunch and even light up your Friday evenings before you head out to party. Black is the way we like it with the Chemex brewing the juiciest cup, the Aeropress brewing the sweetest and a V60 displaying a more balanced rendition of this coffee. So, go ahead, indulge!
Process: Only the sweetest cherries – with a brix level above 18 – are selectively handpicked in the honey process. The cherries are then sorted to eliminate fruit that have not completely ripened yet. The fruit are then pulped without using water. Pulping is done such that some of the mucilage is still left over the inner parchment. The first stage of drying involves drying in open sunlight for 3 days. Following this, drying takes place on raised beds in shade to slow down the process and reduce the impact of sunlight. The coffees are finally stored and allowed to rest for 30 days before it is shipped of to the mills.