Misha Coffee

People have enjoyed this coffee since the early XVII, in the East Indies, becoming the exclusive coffee of the highest social circles of the world.

When the coffee cherries ripen, its deep red color, sweet pulp, attracts the coatis, Misha (Nasua nasua), which only feeds on the best coffee cherries. The coffee goes through the animal’s digestive system, and because Misha is not able to digest the entire coffee cherry, the coffee bean is released with the animals stool. Through a careful process, the coffee is washed and dried in stainless steel trays in a solar dehydrator, and then is subsequently milled to remove the second layer or parchment. The result is a coffee that is less bitter and more full-bodied than most coffees, and with an unusually long aftertaste.