Caballero Geisha Honey

Honey process is where the coffee cherries are de-pulped and the parchment coffee is taken directly to be dried on raised drying beds with the mucilage still on the parchment. It is sort of a process in between a natural processed coffee (coffee cherries are dried with the parchment coffee inside)  and a washed coffee (cherries are de-pulped and the mucilage is removed from the parchment coffee either through fermentation and washing or with a mechanical mucilage remover before it is dried.) 

Normally we are not the biggest fan of this way of processing because when it is not done with special care you tend to get a slightly more rough cup with off-flavours from uncontrolled fermentation during drying. However, Moises and Marysabel have really refined the way they honey process their Geisha coffees which results in very vibrant and clean coffees with more intensity of flavours than their washed Geisha coffees . Expect an intense mandarin flavour with floral notes and a herbal finish. 

Please note that when brewing this coffee with a filter method like V60, Kalita or Wilfa, the drawdown time (time for the water to pass through the coffee) can be a bit longer than what you are used to. A big mistake is to then grind a lot coarser as this will make the coffee taste thin, sour and bitter.

For best results make sure your brew water is as hot as possible, straight from the boil from your kettle. I also recommend not stirring a lot in the slurry as this makes the fine particles fall down faster and clog up the filter. Also make sure you grind the coffee like you would with the other coffees we are sending out or even better - slightly finer. Good luck and hope you will enjoy this coffee.