Panama Honey Process

The “honey processed” method instead of traditional “washed processed” means that the coffee fruit (called "honey") was allowed to remain on the bean for longer than normal, which causes the sugars and fruitiness to soak into the bean.

This is the a honey processed microlot from the Saint Teresa Estate.  This coffee has a crazy amount of sweetness, no bitterness, some vague fruity and floral notes, and a soft finish. It is the sort of coffee that you can drink way too much of.

Panama Honey: Winey, Cherry, Tart, Soft Mouthfeel, Honey aftertaste