Celebrating ripening as beautiful imperfections, these coffee seeds are pulped from their skin and rested in their own sugars. With the passing of time and contact with land, they become graced with an aerial development as righteous as a flamboyance of flamingos.
While you're surely familiar with the Catuai cultivar already (it's the basis for the majority of our fermentation and barrel-aging/conditioning experiments), the honey-processed lot that we received this year is SA-LAMMIN. We've been slanging this bean into countless blends lately - and for good reason! Its rich body and touch of sweetness and acidity makes for a great base to any blend, and here we're giving it the opportunity to shine on its own!
A little about the honey-process: Once the ripe cherries are picked and transported to the mill they are pulped using a dry pulper to ensure that only the skin of the cherry is removed, keeping as much mucilage as possible on the bean. This allows for more fermentation to take place producing a fruity and full-bodied coffee.
Farm: Finca San Jeronimo Miramar
Notes: Strawberry, Dark Chocolate, Fruit Punch
Net Wt: 12 oz
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*** Sold as whole bean by default. If you would like it ground, please select your preference – drip, espresso, or press