These are not your typical Sumatra coffee. Usually known for producing beans with exceptionally heavy, earthy character, Honey Process completely transforms the profile into a punchy, black currant and curiously cidery cup. After stripping coffee cherries of their skin, the usual process in Sumatra is to fully wash the beans, stripping them of their fruit coating entirely. With Honey Process, the sticky fruit pulp, i.e. the “honey” is left on the bean to dry and ferment in the cool night air.

Honey Process is a bit rare because it’s more risky for the producer. By letting the fruit naturally ferment, you leave your precious harvest to the whims of the microbes and mother nature. The reward however is a very unique and curious coffee profile that few others can match: sweet apples, cider and a brightly punchy finish of dark fruits.

Hope you enjoy it!