Natural Yeast

Coffee Rosè – Honey Process

Café Rosè is produced through a double-fermentation method. The first stage uses natural yeast from the forest 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 coffee is described as highly balanced, with pronounced sweetness and acidity. Its reported floral and fruit character includes roses, jasmine, dried berries, and black tea.

Honey process

The method begins with alcoholic fermentation inside the coffee fruit. Pulping is delayed, so the coffee starts as an unwashed natural process and later becomes a semi-washed honey process during aerobic fermentation.

The producer attributes the coffee’s sweetness and caramelized character to sugars retained during processing and transformed during roasting.

Reported flavor notes

Syrup, caramel, honey, vanilla, black tea, rose, jasmine, blackberry, and dried berries.