เม็กซิโก — เบนันซิโอ ชาเวซ

The sticky mucilage left on during drying really comes through in the cup — there's this sweet, rounded body that I haven't gotten from fully washed lots. It's my new morning go-to, hands down.

semi-washed coffees can be hit or miss for me, but this honey process nailed it—the sweetness from that sticky mucilage carries through into a really round cup. I brewed it in my pour-over and it was smooth from start to finish, no sharp edges at all.

The sticky mucilage left on the parchment during drying gives this one a syrupy body that coats the tongue nicely. I’ve been brewing it as a pour-over and the sweetness lingers long after the cup is gone. Definitely a lot I’ll be reordering.