Honey Specialty Coffee: The Perfect Balance of Sweetness

Understanding the Honey Specialty Coffee Process

What makes our honey specialty coffee unique? It’s all in the fermentation. This process is a hybrid between a Washed and a Natural coffee. By meticulously controlling the drying time with the fruit’s natural sugars still attached to the seed, we create a honey specialty coffee that boasts a syrupy mouthfeel and a sparkling acidity.

A Remarkable Sensory Profile

Expect a multi-dimensional tasting experience with every brew:

• Natural Sweetness: Unlike any other, the honey process provides a sugar-browning sweetness reminiscent of wildflower honey.
• Fruity Brightness: Distinct notes of ripe peach and apricot that provide a clean and juicy finish.
• Balanced Body: A velvety texture that coats the palate, making it ideal for both black coffee drinkers and those who enjoy a splash of milk.

Master Your Brew: Preparation Tips

To highlight the delicate balance of our Honey specialty coffee, we recommend these brewing methods:

1. V60 or Chemex: These pour-over methods are perfect for highlighting the stone fruit notes and the bright, clean acidity.
2. Aeropress: If you prefer a more concentrated sweetness and a heavier body, the Aeropress is your best ally.
3. Cold Brew: The high sugar content of the honey specialty coffee makes it an incredible base for a naturally sweet and refreshing cold brew.

Barista’s Secret: For this specific roast, try a slightly lower water temperature around 90°C (194°F). This prevents over-extraction and ensures the delicate honey and peach notes remain the stars of your cup.