Honey Processed Cofffee

Honey Process: This coffee bean is red honey-processed and grown in the Jarabacoa region of the Dominican Republic at an elevation of 1,400 meters. It is of the caturra variety. As a honey-processed bean, the skins of the fruit are removed, but the pulp, or mucilage, remains on the bean during fermentation. This results in a sticky-sweet sensation and fruity notes. The longer the mucilage remains on the bean, the longer the fermentation process, leading to a darker honey process and a sweeter cup.

Cupping notes: This coffee has milky notes of vanilla, a nutty aftertaste, and heavy strawberry aromas that transition into a stone fruit flavor. It offers a smooth and balanced sweetness and is low in acidity, making it a great choice for fans of island coffee.
 
Coffee Review: yielded a 92 score.