NICARAGUA
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HONEY FLAVOURED
If Black Honey processing were the easy road to a nectarous coffee, they’d all do it. But only a few farmers dare. It’s a rare process because it calls for meticulous monitoring. MASTER ORIGINS Nicaragua with Black Honey processed arabica contains this coffee. It gives this Nicaraguan arabica its smooth honeyed texture and sweet cereal notes.
During coffee production, the Arabica coffee cherry’s fruity outer flesh is removed and the coffee beans are spread out to dry in a thin layer. It’s just as it is with natural process coffees, except with Honey process coffee almost all the sticky mucilage is left hugging the coffee bean. With daily diligence they rake and rotate and mix these incredibly sticky coffee beans to make sure only good flavors develop. The fruit’s natural sugars go deep into the heart of the bean during this time of drying. They call it the Black Honey process - mastering it produces that satiny sweetness for those who go the extra mile.
