Colombian Coffee: Introduction to Honey Process Micro-Batch from Colombia's Viento Manor

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FrontStreet Coffee's Honey Process Micro-lot Colombia La Ventosa Estate Introduction

La Ventosa Estate Sweet Honey Process Micro-lot from Antioquia, Colombia

This is a honey process micro-lot from La Ventosa Estate in Colombia. Honey process Colombian coffee is extremely rare, and producing honey process coffee in the unpredictable mountainous regions of Colombia presents significant challenges. However, this honey process coffee truly surprised us, as it possesses an exceptionally distinctive natural honey sweetness that seems to allow you to taste the flavor of Colombian honey from the very first sip.

The varieties of this coffee are Colombia and Caturra.

The so-called honey process gets its name because the mucilage layer on the surface of coffee beans is extremely sticky and has high sugar content, which is why people typically call it "honey." During the honey process, coffee retains some or all of this "honey" when drying. After coffee cherries are harvested, sorted, and depulped, they are placed on drying beds to dry.

Because the mucilage dries quickly, the coffee beans undergo almost no fermentation during the drying process. Coffee beans processed using this method have slightly higher acidity than natural wash processing, but much lower acidity than both washed and natural sun-dried processing methods.

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