Atabey’s single origin coffee is directly sourced from the farmer, located at 1400-1,700s meters high, depending on the bean variety. Note that these farms are located near Pico Duarte, the highest peak in the Caribbean, where weather conditions are perfect for our coffee beans to develop rich and delicate flavors to the taste.

The farms that grow our coffee are located within the mountains of a very small town called Manabao, which makes Atabey’s beans to come from the highest available altitude in the country of the Dominican Republic. Our beans are delicately handpicked from the plant and undergo a rigorous process to then be fleshly roasted in the Los Angeles area to bring you a delicious and unique colao to your palate. 

LAVADO/WASHED 
Our washed processed caturra coffee bean comes from Las Mercedes Farm at an altitude of 1400 MTS. This process consists of de-pulping the ripe cherries once they have been hand-picked, that is, removing the cherry’s tender & sticky part and just leaving the coffee bean to then wash the grains well and allowing them to dry on large patios with the sun. The washed beans tend to have a lighter body, clean cups and brighter or more intense acidity.

HONEY 
SOLDOUT - Our Mieludo or Honey processed catui rojo beans comes from Proyecto Pico Duarte Farm at an altitude of 1775MTS. The honey process spends less time in water and does not remove the mucilage, which is the sticky inner covering of the coffee cherry, contrary from the washed that it is completely removed, then the coffee bean gets to dried out with this coating to naturally ferment with it.
So no, there is not adding "honey" or any other artificially flavor to the bean but rather allow parts of the cherry fruit to do its job naturally and to add notes to the coffee when prepared which normally leads to fruity flavors and sweet acidity.

There are multiple various forms of honey processing, each called after the amount of fermentation that occurs before the process is terminated. In honey processed coffee, the mucilage remaining on the seed has a golden yellow hue and resembles honey, thus the name.

YELLOW HONEY 
Our Yellow Honey processed caturra coffee bean comes from Las Mercedes Farm at an altitude of 1400 MTS, same farm as our Washed. The mucilage's color changes during fermentation and darkens with time. Yellow honey process coffee is coffee whose fermentation has been stopped very early and nevertheless retains its golden color. The duration of seed fermentation also affects flavor. The flavor becomes more fruity as the fermentation process continues. While tasting sweeter and fruitier than washed process coffee, yellow honey coffee still has some of the distinctive flavor characteristics of the origin.

BLACK HONEY
Our Black Honey catui rojo coffee beans also come from Proyecto Pico Duarte Farm at an altitude of 1775MTS. Black Honey takes the longest amount of time to dry, and in this method, the coffee is covered with a black plastic in beds similar to African beds to dry. This process needs regular activity and attention, which includes raking the beans many times every hour for a few weeks, until they are fully developed. This process is the most complex of the 3. It is full-bodied, rich flavor, and naturally more expensive on the market because of the intensive labor. For this process most of the mucilage, which is the cherry sticky part, is still intact in the bean, it’s not removed like in previous processes mentioned therefore the naturally fermentation is with the cherry's tender part. It should be noted that the end-result is not a brown with the parchment