This one is a great story. This crop is all from one farmer's field, in the West Valley region. Marcos Comacho "honey processed" this lot of coffee by hand on his Luzmilda Estate. Honey Processed means the "honey" (the fruit pulp) was left on the coffee bean in order to give it an extra dimension of flavor and sweetness. Only 20 bags were produced like this, and we bought 5 of them.
This is a "Red Honey" which have more fruitiness than the white and yellow honey processes. This still gives it soft mouthfeel and sweetness, but also more complexity. This one has really heavy body for a honey processed coffee, which is nice. The undertones of honey and flowers and raspberries and tangerine are not overpowering, but just right. No bitterness. So easy to drink. The overall smoothness and sweetness in the coffee is enjoyable. It's what I would describe as being a "soft" coffee.
By definition, a honey coffee has had the sugars of the coffee fruit imbued into the pit during the processing, so it is a delicate bean that is susceptible to scorching. If you have a drum roaster, don't preheat it above 350 degrees, and go lower if you can. Then nudge the heat up gently, evenly, give it plenty of time to get through the 1st cracks, maybe wait 30 seconds more, let it out. If in doubt, err on the side of being too light. Keep the roast under 15 minutes. If the bean temp gets over 400 degrees you start burning the sugars. They roast nicely in air roasters because its a faster roast. But again, make sure not to take it dark because it will burn pretty easily. Keep it light and enjoy the pure delicate flavor of a lightly processed coffee.
US Arrival July 2018
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