Coffee Rosè – Honey Process

Process

Café Rosè is produced through delayed pulping and double fermentation. The first fermentation occurs in the coffee fruit with naturally occurring yeast from the farm environment. The coffee then undergoes an aerobic, semi-washed honey process.

The process begins like a natural or unwashed coffee before transitioning at a later stage to semi-washed honey processing. The producer compares the fruit skin’s influence to that of a rosé wine, describing how extended contact affects the coffee seed before depulping.

Coffee Characteristics

• Roast: City Plus
• Process: Honey, semi-washed, with delayed pulping
• Species: 100% Arabica
• Varieties mentioned: Bourbon, Red Catuai, Caturra, and Java
• Origin: Apante, Matagalpa, Nicaragua
• Lot: Single farm lot

Flavor Profile

The coffee is described as floral, sweet, and bright, with dried berries as its most distinctive flavor. Its reported tasting notes include:

• Syrup, caramel, honey, and vanilla
• Rose and jasmine
• Black tea
• Blackberry and other dried-berry notes

The aftertaste is characterized by rose, jasmine, dried berries, and black tea. The producer describes the cup as highly balanced, with pronounced sweetness and acidity, and attributes some of its caramelized sweetness to sugars retained through the processing method.