Red Honey
Medium-Light Roast
Meet the Producers of Red Honey
We are continuously inspired by our partner producers – especially those who choose to take fermentation risks with us! We want to acknowledge the courage it takes to try out a new coffee processing technique. In most cases, the producers of our Microlots, like this Red Honey, are the first people in their hamlets to have ever tried out these methods and we can't wait for you to try it! Let us know what you think and we'll pass on your feedback.
Producers: Kethamma Jogi, Siddamma Kethegowda, Swamy & Vidyamma, & Kethegowda
Red Honey Microlot
Ever heard of Honey Processed coffee? It’s a newer technique in specialty coffee that’s creating quite the buzz!
Here's the scoop:
Once harvested, coffee cherries are pulped, removing the skin but leaving some of the sticky fruit (called mucilage) on the beans. Then, they’re dried with this fruity layer still intact. The result? A coffee that’s bursting with rich, sweet flavours, deep chocolatey notes, and a full body, much like Natural processed coffee but with less acidity.
Different versions like Yellow, Red, and Black Honey refer to how much mucilage is left on the beans and how quickly they’re dried. Our special twist? We've added a 48-hour anaerobic fermentation to the fruit before they were pulped. Enjoy!
Flavour Notes:
Dried Berries & Sweet Honey
Recommended Brewing:
We recommend this coffee be consumed black, brewed in either a Pour Over or Drip Filter.
Pour Over: Use a Medium Grind, 1:16 ratio, 3-3.5 mins brew time, use our cloth filters for a cleaner cup.
AeroPress: Use a Medium or Medium Coarse Grind, 1:15 ratio and start with 15g, use 2 paper filters or 1 of our cloth filters.
