The Mieludo Method is a traditional drying process patented by Café Crem, consisting in allowing the coffee beans, once depulped, to impregnate themselves with their own natural honey, called mucilage, a gelatinous layer found between the pulp and the parchment.
Normally this honey is eliminated quickly to avoid fermentation, but at Café Crem we have learned to live with it for a certain time so that the residual slowly penetrates capillary into the grain.
Once the capillary reaction has taken place by which the sugars pass through the parchment and reach the coffee bean, we dry it according to our unique method.
This way we obtain a nuance of sweet, unique flavor that you can only enjoy with this product.
The Mieludo Method comes in its entirety from Finca Los Lirios, owned by Café Crem. So it is a coffee not only mono-origin, but mono-farm, from perfectly identified and traced lots.
The score that has been given to this harvest of coffee Mieludo by the I.E.del Café has been 87, so it can be considered specialty coffee.