First developed in Costa Rica, the honey processing method is now spreading to other Central American coffee growing areas. The beans have a natural sweetness and are ahhhh-mazing! Honey processed coffee has an intense and rich, sweet flavour with elements of tropical fruit and lower acidity than other natural processing methods.
Before we get into how the honey process works, let's look at the different processing methods…
After Goldilocks had eaten the bears’ porridge, she decided to make coffee.
The first time she boiled the kettle and poured it right away, using water that was too hot. “Oh!” she cringed, “this coffee is bitter.”
So she made more coffee, without heating the water again. This time it was too cold. “Oh!” she said, making a disappointed face, “this coffee is sour and weak.”
The third time she heated the kettle to a boil then let it cool for just under a minute before she poured it. “Ah!” she sighed, sipping her java contentedly, “this coffee is just right.”
And that’s all you need to know.
You don’t need to spend hundreds of dollars on an expensive kettle. But you can if you want to!
Dark & smoky beans from Sumatra balanced with sweetness from Colombia. Give it a try while it’s in season…
A clean, rich, bittersweet blend of coffees from Guatemala and Nicaragua. In season for a short time, don't miss out. Get some here...
Most memorable coffee Dawn ever had? Touring the Lavazza factory in Turin, Italy. (She even got to eat in the employee cafeteria!)
Classically Driven Coffee: limited edition, dark roast blend organic coffee
Smoky, earthy and a hint of bitterness (in a good way). In season for a short time, don't miss out.
LOWRIDER - limited edition organic coffee from Chiapas, Mexico
Stylish. Smooth. Complex. Rich. In season for a short time, don't miss out.
