Lot MBH-1: MOROCCAN BLACK HONEY

named due to its dark brown parchment color, our 26 Brix or above cherries are taken directly from the pulping machine, to the sun drying patios in wheelbarrows, to avoid any naturally remaining fruit pulp and mucilage wash-off, to get a crisp sun bathe, always taking care of not scorching it during high temp hrs. There, using our innovative shade cloth over our sun drying patios, we carefully move it every ½ hr., for 8 days aprox. Then we take it to our African beds greenhouse, to get slowly dried. All mucilage on the beans, it dries in there for a few days, still absorbing all the fruity sugars, getting on the bean almonds, chocolate, citric, sugary notes, as well as orange, lime, shiny tangerine, and some green apple. Until it reaches a perfect 10.5% humidity, it is taken to our resting warehouse as well, which is a ground floor beneath a wooden building, creating a perfect 20°-21° storage climate.

Coffee and cupping details

Description:

black tea, juicy, caramel, molasses, some lime notes, chocolate. Well achieved preparation. Nice tea and caramel after taste, prolonged.

Bags: 0
Weight: 120 lbs
Harvest Date: Jan-june 19
Varietal:
  • Bourbon
QGrader: Mr. Jorge De Leon / Mr. Hector Gonzalez / Mr. Eduardo Ambrocio

Farm details

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