The Honey processing method started in Costa Rica but has since spread to other countries across the globe. In this process some or all of the mucilage of the coffee cherry – aka coffee honey – that coats the parchment is left on during the drying stage, giving the coffee a sweeter profile than washed coffees. 
A Strictly Hard Bean (SHB) green coffee must be grown at an altitude of 1,200 meters above sea level or higher. When coffee grows at high altitudes, the coffee cherries mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter coffee beans that are considered higher quality. During dry milling, the lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.