Honey processing is a technique in which the outer skin is depulped and removed from the bean, but the honey-like mucilage (ordinarily removed in a "washed" process) is left on the bean during the drying process. Within the realm of honey processing are the sub-categories of yellow, white, gold black, and red honey process: which is distinguished by the use of extra shade to slow down the drying process. As a result of a slower drying process, red honey processed are exposed to additional humidity and fermentation which results in sweeter and wilder flavors in the cup. Finca La Mora is a textbook honey process with notes of butterscotch, medjool date, and toasted macadamia.
| Roaster: | Halfwit Coffee Roasters |
| Coffee: | Honduras Finca La Mora |
| Roast Level: | Light |
| Roaster Tasting Notes: |
| Butterscotch * Vanilla * Medjool Dates * Macadamia * Black Raspberry |
| Origin | Honduras | Varietal | Caturra, Catuai |
| Region | Comayagua |
Process | Red Honey |
| Farm | Marco Contreras | Altitude | 1,800 MASL |
Halfwit Coffee Roasters Profile
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