Honduras Yellow Honey Process
Single-Origin
Honey Process
Elevation: 1,400m
Farm: 18 Conejos - Marcala, Honduras
Notes: Female-Owned
Varietal: Red/Yellow Catuai
Roast Level: Light
**Due to the honey process method, the beans appear darker
Tasting Notes: Orange Blossom, Almond, Light-Bodied
We are super excited to announce the return of our Honduran Yellow Honey Process, hailing from the 18 Conejos (18 Rabbits) farm collective! This offering was so popular last year that we ran out in just a few short months. This year, we worked with our importer friends to secure a much larger amount in advance, marking the first time that we’ve contracted coffee to be produced/processed a certain way just for us and a few other US-based roasters.
18 Rabbit is a woman-owned and operated collective of farms, run by matriarch Dulce Marlin. She and her husband are pioneers of organic and biodynamic farming methods, being intentional about naturally regenerating the soil they use for their agriculture.
In case you didn’t know:
Honey Processdoesn’t involve honey at all - the coffee cherry is picked and pulped (outer fruit layer is removed). What remains is the coffee bean, covered in a sticky mucilage. The term “yellow” honey comes from the percentage of this layer that is left intact on the bean (in this case, roughly 50-70%). This sticky bean is laid out to dry, and meticulously turned over the course of 10-15 days in order to ensure proper drying. The end result is a hybrid work of art - a “higher end” tasting coffee (akin to washed coffees), but one that retains nice sweetness and also the fruit tones more associated with natural process beans.
Single-Origin
Honey Process
Elevation: 1,400m
Farm: 18 Conejos - Marcala, Honduras
Notes: Female-Owned
Varietal: Red/Yellow Catuai
Roast Level: Light
**Due to the honey process method, the beans appear darker
Tasting Notes: Orange Blossom, Almond, Light-Bodied
We are super excited to announce the return of our Honduran Yellow Honey Process, hailing from the 18 Conejos (18 Rabbits) farm collective! This offering was so popular last year that we ran out in just a few short months. This year, we worked with our importer friends to secure a much larger amount in advance, marking the first time that we’ve contracted coffee to be produced/processed a certain way just for us and a few other US-based roasters.
18 Rabbit is a woman-owned and operated collective of farms, run by matriarch Dulce Marlin. She and her husband are pioneers of organic and biodynamic farming methods, being intentional about naturally regenerating the soil they use for their agriculture.
In case you didn’t know:
Honey Processdoesn’t involve honey at all - the coffee cherry is picked and pulped (outer fruit layer is removed). What remains is the coffee bean, covered in a sticky mucilage. The term “yellow” honey comes from the percentage of this layer that is left intact on the bean (in this case, roughly 50-70%). This sticky bean is laid out to dry, and meticulously turned over the course of 10-15 days in order to ensure proper drying. The end result is a hybrid work of art - a “higher end” tasting coffee (akin to washed coffees), but one that retains nice sweetness and also the fruit tones more associated with natural process beans.
Single-Origin
Honey Process
Elevation: 1,400m
Farm: 18 Conejos - Marcala, Honduras
Notes: Female-Owned
Varietal: Red/Yellow Catuai
Roast Level: Light
**Due to the honey process method, the beans appear darker
Tasting Notes: Orange Blossom, Almond, Light-Bodied
We are super excited to announce the return of our Honduran Yellow Honey Process, hailing from the 18 Conejos (18 Rabbits) farm collective! This offering was so popular last year that we ran out in just a few short months. This year, we worked with our importer friends to secure a much larger amount in advance, marking the first time that we’ve contracted coffee to be produced/processed a certain way just for us and a few other US-based roasters.
18 Rabbit is a woman-owned and operated collective of farms, run by matriarch Dulce Marlin. She and her husband are pioneers of organic and biodynamic farming methods, being intentional about naturally regenerating the soil they use for their agriculture.
In case you didn’t know:
Honey Processdoesn’t involve honey at all - the coffee cherry is picked and pulped (outer fruit layer is removed). What remains is the coffee bean, covered in a sticky mucilage. The term “yellow” honey comes from the percentage of this layer that is left intact on the bean (in this case, roughly 50-70%). This sticky bean is laid out to dry, and meticulously turned over the course of 10-15 days in order to ensure proper drying. The end result is a hybrid work of art - a “higher end” tasting coffee (akin to washed coffees), but one that retains nice sweetness and also the fruit tones more associated with natural process beans.