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Another coffee from the The La Bastilla farm in Nicaragua! This is a honey processed Gesha that is very fruit forward. Finca La Bastilla produces up to 150 micro-lots per year. The estate is made up of multiple micro-farms, each with their own micro-climates. Delicate varieties like this Gesha are grown at higher elevations to take advantage of the colder temperatures.
This honey-processed Gesha variety green coffee micro-lot was sourced from Finca La Bastilla, an idyllic farm set atop the high peaks of Nicaragua's Jinotega department. Ripe red coffee cherries were picked from La Bastilla’s Geisha micro-farm. The cherries were floated and the skin was removed, but some of the mucilage of the fruit was left intact for the drying stage. The resulting profile offers a sticky sweet, vibrant cup with notes of tropical fruit, stone fruit and a rich mouthfeel.
The "honey" in honey-processed coffee is unrelated to honey from bees. The term honey refers to the mucilage that surrounds the coffee at the parchment skin. The profile of honey coffees is strongly dependent upon the amount of the coffee mucilage that is left on the coffee during fermentation. In general, the more mucilage - or honey - left on the bean during fermentation, the sweeter the coffee will be.
The cup profile of honey-processed coffees sits strongly in the middle of washed and natural processed coffees. Honey processing generally yields a fruity cup. However, honeys don’t usually have the fruit-bomb effect or the volatility of some naturals. In contrast to washed coffees, honeys often result in a rounder acidity and a more complex mouthfeel. Finally, honey processing is far less water-intensive than washed processing. This special coffee is extremely limited.
Flavors remind us of orange, mango, papaya
Region: Jinotega
Elevation: 1300-1500 meters
Variety: Gesha
Processing: Honey
Roast Level: Light
Another coffee from the The La Bastilla farm in Nicaragua! This is a honey processed Gesha that is very fruit forward. Finca La Bastilla produces up to 150 micro-lots per year. The estate is made up of multiple micro-farms, each with their own micro-climates. Delicate varieties like this Gesha are grown at higher elevations to take advantage of the colder temperatures.
This honey-processed Gesha variety green coffee micro-lot was sourced from Finca La Bastilla, an idyllic farm set atop the high peaks of Nicaragua's Jinotega department. Ripe red coffee cherries were picked from La Bastilla’s Geisha micro-farm. The cherries were floated and the skin was removed, but some of the mucilage of the fruit was left intact for the drying stage. The resulting profile offers a sticky sweet, vibrant cup with notes of tropical fruit, stone fruit and a rich mouthfeel.
The "honey" in honey-processed coffee is unrelated to honey from bees. The term honey refers to the mucilage that surrounds the coffee at the parchment skin. The profile of honey coffees is strongly dependent upon the amount of the coffee mucilage that is left on the coffee during fermentation. In general, the more mucilage - or honey - left on the bean during fermentation, the sweeter the coffee will be.
The cup profile of honey-processed coffees sits strongly in the middle of washed and natural processed coffees. Honey processing generally yields a fruity cup. However, honeys don’t usually have the fruit-bomb effect or the volatility of some naturals. In contrast to washed coffees, honeys often result in a rounder acidity and a more complex mouthfeel. Finally, honey processing is far less water-intensive than washed processing. This special coffee is extremely limited.
Flavors remind us of orange, mango, papaya
Region: Jinotega
Elevation: 1300-1500 meters
Variety: Gesha
Processing: Honey
Roast Level: Light
