Aroma: Floral, Sweet Spice Acidity: Tea Like Texture: Smooth Body: Rounded Sweet: Medium High Bitter: Low
Roast - Graphy:
Agtron: 67 Profile: Medium Light Temperature: 205 Degree C. Total time: 08 Minute 25 Second Development: 15%
Yellow honey coffee processing is a unique method used in coffee production. It involves leaving a certain amount of the coffee fruit's mucilage, or sticky substance, on the beans during drying. This mucilage is what gives the beans their yellow colour. The process falls between the fully washed and natural processing methods.
After harvesting, the coffee cherries are depulped to remove the outer skin. In the case of yellow honey processing, some of the sticky mucilage is intentionally left on the beans. They are then spread out to dry in the sun on raised beds or patios. During this drying phase, the beans undergo fermentation due to the residual mucilage, which can contribute to flavour profiles.
The yellow honey process allows for some of the sweetness of the mucilage to be absorbed by the beans, resulting in a cup of coffee with a distinctive flavour profile that often includes fruity, floral, and sometimes wine-like notes. The level of mucilage left on the beans, along with factors like altitude, climate, and processing time, can all influence the final flavour.