Nicaragua Los Volcancitos Honey

$27.00

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When I first met Sergio and the crew of Nicaraguan producers, we talked at length about naturals. No one was producing good naturals in Nicaragua and I wanted to see if we could change that. Some of the farmers attended a course on processing techniques, and the best ag school in Latin America teaches the basics of each process. But I was surprised when I showed up last year and Sergio had a honey process on the cupping table. Honey means he stripped the skin off the coffee cherries and dried the seeds with the pulp still intact. It’s a tricky thing to do because all the sugars are exposed to the environment where wild yeasts and bacteria have their way with unrestrained fermentation. Done right, this coffee is more complex than a washed coffee and more restrained than a natural.
   MELON

  LILAC

  BROWN SUGAR
CATUAI

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