Black Honey is perhaps the most complicated of all "honey processes" ... while there are several ways to explain what "honey process" coffees come to be, the easiest explanation is perhaps the simplest. Think of Costa Rica - a lush verdant, tropical environment - competing for the texture and fruit overtones explicit with a natural process coffee from Ethiopia or Yemen, where the dry, arid climate permits coffee to sit out in the sun and be "naturally" processed. The reason honey processed coffees do not replicate the exact circumstances of natural process coffees is because rain and moisture are no friends of natural processing, and farmers must go to great lengths to produce these fruit overtones in their coffees typically synonymous with natural process coffees. In order to accomplish this feat there are hence several "grades" of the graduated "honey process" from white, yellow, red, and brown, to black depending upon how much light farmers expose the coffee to during processing ... "black" being the most intense and least bit of light allowable, and therefore, the most ardent to achieve. All farmers go to great lengths to produce fine coffees, and the black honey is no exception but rather the result of going the full marathon than just the extra mile.
Very exciting cup with strong and bold overtones of fruit.
Full Medium. Mid-way Between 1st & 2nd Cracks.
Black Honey Processed.
Arabica: Caturra, Catuai.
3,600 - 4,500 Feet. Cloud Forest.