HONEY
Honey Coffee From Our Perspective
Honey processed coffee is a classic method that we use as a foundation for experiments in coffee-growing regions.
In the honey process, the skin and part of the pulp are removed from the cherries, and then they are dried in the remaining sticky mucilage (which is called “honey”) until the desired moisture level is achieved. In our experiments, before drying, we may add an anaerobic fermentation step or make “Twist” — fermentation in a plastic membrane under sunlight with partial oxygen exposure.
In the case of anaerobic fermentation, the depulped cherries are placed in a low-oxygen environment. This could be plastic barrels, stainless steel tanks, GrainPro bags, etc. At this stage, we experiment with different solutions, such as wine yeast or mossto, which we add to the cherries. We do this to influence the chemical composition of the bean and its flavor-aromatic profile.
Honey processed coffee retains a clear terroir expression and a clean, delicate taste, bringing it closer to washed processed lots. At the same time, thanks to the remaining mucilage and the sugars it contains, the cup retains pronounced sweetness. The result is a coffee with a fruity profile, medium body, and ripe acidity.
Honey processed coffee is a classic method that we use as a foundation for experiments in coffee-growing regions.
In the honey process, the skin and part of the pulp are removed from the cherries, and then they are dried in the remaining sticky mucilage (which is called “honey”) until the desired moisture level is achieved. In our experiments, before drying, we may add an anaerobic fermentation step or make “Twist” — fermentation in a plastic membrane under sunlight with partial oxygen exposure.
In the case of anaerobic fermentation, the depulped cherries are placed in a low-oxygen environment. This could be plastic barrels, stainless steel tanks, GrainPro bags, etc. At this stage, we experiment with different solutions, such as wine yeast or mossto, which we add to the cherries. We do this to influence the chemical composition of the bean and its flavor-aromatic profile.
Honey processed coffee retains a clear terroir expression and a clean, delicate taste, bringing it closer to washed processed lots. At the same time, thanks to the remaining mucilage and the sugars it contains, the cup retains pronounced sweetness. The result is a coffee with a fruity profile, medium body, and ripe acidity.