Lot GH-4: GOLDEN HONEY

named after it´s gold ochre parchment color. After wet-milling the same superbly picked dark maroon coffee cherries, all beans still with their sweet mucilage on, are moved away with our fermenting recycled water, directly to the sun drying patios, by means of running them through the canals, carefully avoiding to wash it. Using said water, assures us of not taking sugars and mucilage away. No fermentation is involved, other than what will naturally occur on the parchment skin while getting sun-dried. It will remain there for 18-20 days aprox., taken detailed care of covering it with shade cloth at high temperature day hours, day in day out. Until it reaches a perfect 10.5% humidity. Then, it is also taken to our resting warehouse, which is a ground floor beneath a wooden building, creating a perfect 20°-21° storage climate.

Coffee and cupping details

Description:

Caramel, Chocolate, well balanced, sugary, tangerine citric, green tea, shiny notes.

Bags: 0
Weight: 30 lbs
Harvest Date: Jan-june 19
Varietal:
  • Bourbon
QGrader: Mr. Jorge De Leon / Mr. Hector Gonzalez / Mr. Eduardo Ambrocio

Farm details

Description:

Farm Elevation: 1930m-1950m
Average Rainfall: 1100 mm
Processing Method: depulping/fermenting water
Drying Method: sun drying patio/african bed
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