Coffee Rosè

Coffee Rosè – Honey Process

Published September 27, 2018.

Café Rosè is made using a double-fermentation process. The first fermentation uses naturally occurring yeast around the farm. The second is an aerobic honey-process fermentation.

The coffee begins as an unwashed, fruit-fermented coffee. After delayed pulping, it continues as a semi-washed honey process. According to the producer, retaining the fruit during the initial stage influences the seed and contributes additional flavor compounds.

Description and characteristics

• Roast: City Plus
• Process: Honey, semi-washed, with delayed pulping
• Varieties identified: Bourbon, Red Catuai, Caturra, and Java
• Origin: Apante, Matagalpa, Nicaragua
• Lot: Single farm lot
• Balance: High sweetness and high acidity

Flavor profile

The prominent character is floral, accompanied by dried-berry notes. The described flavors and aromas include:

• Rose and jasmine
• Dried berries and blackberry
• Black tea
• Syrup and honey
• Caramel and vanilla

The stated aftertaste combines rose, jasmine, dried berries, and black tea.

Why “Rosè”?

The name draws a comparison with rosé wine: just as grape skins influence wine, the coffee fruit remains in contact with the seed during delayed pulping. The producer attributes the coffee’s floral and dried-fruit character to this extended contact and double fermentation.