Colombia F6 Honey Microlot - 12 oz Bag

Specialty Process Coffee 
 
Tasting Notes:
Very sweet with chocolate, passion fruit and grapefruit notes. 
 
Yellow Honey Coffee 
Process: Honey 
 
Variety: Castillo – Colombia 
Processing Method: 168-hour fermentation and honey drying 
Altitude: 1800 – 1900 Meters 
 
Honey‑processed coffees occupy a unique space between natural and washed methods, blending elements of both. In this approach, ripe cherries are hand‑picked and carefully sorted before being depulped. Instead of rinsing away the sticky mucilage, producers leave it on the beans as they dry for roughly two weeks. 
Drying is the most crucial stage of the honey process. The beans are spread across raised beds, where they must be turned frequently and consistently. This attentive handling ensures even drying and helps prevent mold or unwanted fermentation, both of which can compromise quality. Skilled producers monitor airflow, temperature, and moisture throughout the entire period. 
In the cup, honey‑processed coffees tend to offer more complexity and sweetness than washed coffees, while being less intensely fruity than naturals. Expect a balanced combination of sweetness, body, and acidity, often accompanied by notes of chocolate, caramel, honey, and a range of fruit flavors.