Coffee Tasting Flight - Honey Fermentation
Coffee Tasting Flight - Honey Fermentation
WHAT IS HONEY PROCESS?
Coffee fermentation method that leaves some of the coffee cherry pulp on the beans while they dry. Unlike the washed process, which removes all the pulp, honey processing preserves some natural sugars, which influences the flavour.
The names—yellow, red, and black honey—refer to how much pulp remains and the drying time.
Yellow Honey
Minimal pulp is left on the bean, and it dries quickly with plenty of sun. The flavour is light and clean, with mild sweetness.
Red Honey
More pulp is left on the bean, and it dries slower than yellow honey.
The flavour is richer, with balanced acidity and sweetness.
Black Honey
Most pulp is left on, and the beans are dried very slowly, often in the shade. The result is a deep, syrupy flavour with intense sweetness.
Are you interested to learn more? Read our blog article about Honey Fermantion!
Click here to read the post.
What’s in the box?
DOMINICAN RED HONEY
Medium roast, flavours of ripe berry, brown sugar, and a touch of dried fruit. It’s a cup that’s both rich and refreshingly complex.
BRAZIL YELLOW HONEY
Medium roast, fruity wine-like, jammy aroma of strawberries and raspberries, almond finish
EL SALVADOR YELLOW HONEY
This coffee offers a rich, creamy body with notes of golden raisin, ripe peach, and a hint of toffee. Balanced by a soft acidity, caramel finish. Perfect for those who enjoy a balanced, rounded coffee.
NICARAGUA RED HONEY
Medium roast offers a luscious, full body with vibrant notes of cherry, caramel, and a hint of chocolate. Natural sweetness, syrupy texture, balanced bright acidity.
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