Coffee ‘Blumen’, Honey Process

Description and characteristics

• Origin: Apante, Matagalpa, Nicaragua
• Type: 100% Arabica
• Varietals: Red or Yellow Catuai and Caturra; some batches may include Java
• Batch: Single farm lot
• Process: Semi-washed honey process
• Roast: Full City; another referenced profile is City Plus
• Flavor: Strawberry, almonds, and flowers
• Aftertaste: Strawberry, almonds, caramel, chocolate, and flowers

Concept

Café Blumen was developed around a floral flavor profile, with almond, strawberry, and caramel notes intended to appeal to German tastes. The selection of naturally floral coffee varieties and the semi-washed process are presented as key influences on its sensory character.

Honey process

The coffee begins with fermentation before the fruit skin is removed. Some sugar-rich mucilage remains around the parchment while the beans dry in the sun, allowing fermentation to continue during drying.

In this context, “honey” does not mean that honey is added to the coffee. It refers to the sticky mucilage left on the parchment and to the way its sugars concentrate and caramelize during sun drying.

1. Washed: The fruit and mucilage are removed before drying.
2. Semi-washed or honey: The skin is removed while some mucilage remains during drying.
3. Unwashed or natural: The coffee dries inside the fruit.

Production at origin

Coffee Blumen is described as being processed and roasted in Matagalpa. Its unconventional semi-washed method is intended to retain fruity and floral qualities in the finished cup.