It’s an exciting time here at Dilworth when we have the opportunity to introduce a new coffee to the world. The new coffee we’re adding to our offerings: Honey Processed Honduras from Finca La Concepción.
The coffee market is changing rapidly, as we’ve written about in this blog. But change means opportunity! As some of our contracts for certain coffees run out, it’s a chance for us to see what other exquisite coffees are available, and if the profiles and flavors of those coffees fit into our current blend profiles.
There are no honeybees involved in the processing of this coffee! (Although we won’t stop you adding it to your cup after). The “honey” refers to the sticky mucilage left on the bean before it’s dried, and the golden color left on the bean after processing.
Generally, there are two kinds of processing methods mills use to process coffee: natural and washed. When coffee cherry is processed “naturally” it means the beans are laid out in the sun on raised beds with the skin and the fruit still covering the coffee seed. As the cherry dries, the fruity flavors and fragrances are partially absorbed into the bean as it ferments. Which, when we roast it, boasts those same fruity flavors. Once it’s dried, then the flesh and skin are removed.
A coffee that has been “washed” is a coffee that, instead of being dried before the skin and flesh are removed, the skin and flesh are mechanically removed and then washed in big tanks before being fermented. This contrasts the natural process, where the beans are fermenting naturally within their own skin. The benefit to washed coffee is just the sheer volume of coffee that can be processed. The natural process is also weather dependent. If there isn’t enough sunlight for a long enough period of time, the coffee will not dry correctly.
The honey process is sort of in between these two. The skin and flesh are removed, this is called de-pulping, leaving a layer of sticky mucilage still clinging to the bean. The beans then dry with this mucilage stuck to them, and some fruity sweetness is absorbed into the beans as they dry, and leaves the beans a shiny golden color. This is similar to the natural process, just with less fruit.
This process is quite time consuming for the growers, allowing them to charge a little extra. It also uses a lot less water than the washes methods, allowing for conservation (gotta love that!). This special method is relatively new and growers are still experimenting with certain variables–like how much fruit to leave on the bean, and how long to leave it there for.
Honey Processed Honduras drinks like many Latins do. It’s bright, delicate, complex, sweet like brown sugar and has a smooth finish. As an espresso, this Honduras pulls a buttery, sweet and indulgent espresso shot. We’re so excited to share a new kind of coffee with you, we know you’ll enjoy it as much as we do!
| HONEY PROCESSED HONDURAS COFFEE |
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