It’s always so enticing to see honey processed coffee from Central America arriving in different colors.
The name “Honey Process” actually comes from how sticky the beans get during processing. This type of processing coffee beans is halfway between a washed coffee and a natural process coffee: it’s fruity, but not in as exaggerated a way as some naturals. It often has a more rounded acidity than washed coffees, with intense sweetness and complex mouthfeel. Typically, the more mucilage left on the bean, the sweeter the taste. Subcategories have developed based on the amount of mucilage that is left as well as their drying times: yellow, red, golden, black, and white honey.
Black Honey version of the “18 Rabbit,” very fruit forward with some fermenty tones that make this cup quite wild. Higher chaff and more uneven roasting. A tasty challenge for a natural processed fan.
The Red version is fermented for 24 hours, and mostly at night in the cool weather. The cooler weather creates a slower ferment that you can taste in this coffee. Aromas of strawberry, raspberry, and cherry that carry over into the cup with a heavier body and mild fruit notes
The Yellow version is sometimes referred to as semi-washed––it’s fermented for less than eight hours––when de-pulped, the beans are strained and put out to dry. Mild floral notes that carry over into the flavor, very sweet, creamy body with honeysuckle flavors.
About 18 Rabbit Co-op
Nestled near the pyramids of the Mayan King known in the records as “18 Rabbit” (from which this coffee pulls its name), Flhor Zelaya Ontreras set out to change the coffee culture in her area.
Starting her first farm when she was five years old, she was already focusing on growing organically. Now, as an adult, Flhor is committed to total sustainability of the land. She acquired a Biodynamic certification, which guarantees that her farming not only has the absence of chemical pesticides and fertilizers, but that the planting of coffee does not disrupt the ecosystem. It instead works with it.
She manages an all-female cooperative and has now partnered with Cafe Kreyol and Cafe Femenino, to begin an entrepreneur program for indigenous women in the mountains.