Café Firenze

Café Firenze Honey Process

Café Firenze is produced using the honey, or semi-washed, process. The coffee cherries are depulped to remove the outer skin while leaving mucilage around the parchment during fermentation and sun drying. As the mucilage dries, its natural sugars caramelize and influence the coffee’s flavor.

Characteristics

• Roast: City Plus
• Process: Semi-washed honey process, with fermentation followed by sun drying
• Coffee type: 100% Arabica
• Varieties: Red Catuai and Caturra
• Origin: Apante, Matagalpa, Nicaragua
• Lot: Single batch from one farm lot
• Flavor: Syrup and honey
• Aftertaste: Honey, flowers, chocolate, and black tea