Tag Archives: Dry Berries

Coffee Rosè – Honey Process

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

Description and characteristics

• 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 with delayed pulping, so the coffee initially develops like an unwashed coffee before moving into a semi-washed honey process. The fruit skin remains in contact with the coffee longer, influencing fermentation and the resulting flavor profile.

The coffee is described as highly balanced, with pronounced sweetness and acidity. Sugars retained during the honey process caramelize during roasting.

Flavor and aftertaste

The profile emphasizes floral and dried-fruit qualities. Reported tasting notes include:

• Syrup, caramel, honey, and vanilla
• Rose and jasmine
• Black tea
• Blackberry and dried berries

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