Tag Archives: Bourbon Varietal

Coffee Rosè – Honey Process

Café Rosè uses a double-fermentation method. The first stage relies on natural yeast from the farm environment; the second is an aerobic honey-process fermentation.

Description and characteristics

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

The process begins with delayed pulping and fermentation in the coffee fruit. It later transitions to a semi-washed honey process. The producer compares the fruit skin’s influence on the coffee seed to the role grape skins play in rosé wine.

The coffee is described as having pronounced floral and dried-berry characteristics, high sweetness and high acidity. Its reported aftertaste includes rose, jasmine, dried berries and black tea.

Flavor profile

• Syrup
• Caramelized sugar and honey
• Vanilla
• Black tea
• Rose and jasmine
• Blackberry and other dried-berry notes

The source attributes the coffee’s sweetness and balance to sugars retained during the honey process and caramelized during roasting.