A tasteful honey processed coffee with balanced acidity and creamy body from a small Farm in the Andes region of Colombia.
Alban – Cundinamarca (Colombia)
Producer: Orlando Fierro
Verietal: Caturra, Tabi, Colombia
Altitude: 1,600 MASL
Aroma: Intense honey/vanilla, dry peaches
Flavour: Plums & intense syrupy sweetness
The Red Honey Process is a method in which the coffee cherry skin is removed from the coffee seed (bean). The mucilage of the coffee cherry is sticky and slimy and therefore it is called “honey”.
The coffee seed is left to sun/shade dry with the sticky mucilage layer still intact. This imparts more sugar into the seed and results in a cup with more body and syrupy flavour than the traditional washed method and with more intensity and hint than the natural processing method.
NO FERMENTATION WHILE DRYING = “PULPED NATURAL” = Low acidity
MINIMAL FERMENTATION = “HONEY PROCESS” = Some acidity
CONTROL FERMENTATION = “WASHED” = More acidity
FERMENTATION = “NATURAL DRIED IN THE FRUIT” = Bright
Milly's Uncle Orlando Fierro wishes that the care and attention he puts into his farm as well as the unique, red honey method used to process his coffee allows his production to reflect an exciting, distinctive and unique cup profile.