Tag Archives: German Taste

Coffee “Blumen,” Honey Process

Kaffee “Blumen,” Honig-Typ

Café Blumen is roasted at origin in Matagalpa and designed around floral flavors associated with German taste preferences.

Description and characteristics

• Roast: Full City
• Process: Semi-washed honey process. The coffee begins with alcoholic fermentation, after which the fruit skin is removed while mucilage remains on the seed during sun drying.
• Species and varieties: 100% Arabica, including Red Catuai and Caturra. Yellow Catuai and occasional Java lots are also described as contributing floral qualities.
• Origin: Apante, Matagalpa, Nicaragua
• Lot: Single batch from one farm lot
• Flavor: Strawberry, almonds and flowers
• Aftertaste: Strawberry, almonds, caramel, chocolate and flowers

A coffee created for floral character

The central idea behind Café Blumen was to produce a coffee that evokes flowers. Its semi-washed process is intended to influence the seed’s flavor while retained mucilage dries in the sun. Yellow Catuai—and sometimes small amounts of Java—was selected for its naturally floral character.

Understanding the honey process

Coffee processing is broadly described here in three categories:

1. Washed
2. Semi-washed
3. Natural or unwashed

Café Blumen uses the semi-washed method. The fruit skin is removed, but sugar-rich mucilage remains around the parchment while the coffee dries. In this context, “honey” refers to the sticky mucilage and its sugars rather than honey being added to the coffee. Sun drying concentrates and caramelizes those sugars, helping shape the finished cup’s sweetness and aromatic profile.