Alcoholic Fermentation Process

Coffee Rosè — Honey Process

Coffee Rosè is produced through delayed pulping and double fermentation. The first stage uses naturally occurring yeast from the farm environment, allowing alcoholic fermentation while the coffee remains in the fruit. The second stage is an aerobic, semi-washed honey process.

Process and origin

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

The process begins like an unwashed coffee. Pulping is delayed, so the fruit skin and mucilage remain in contact with the seed longer. The coffee is subsequently depulped and completed as a semi-washed honey process.

Flavor profile

The producer describes the coffee as floral and balanced, with pronounced sweetness and acidity. Reported tasting notes include syrup, caramel, honey, vanilla, black tea, rose, jasmine, blackberry and dried berries.

The stated aftertaste combines roses, jasmine, dried berries and black tea. Sugars retained during the honey process are described as contributing caramelized qualities during roasting.