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Honey Dew-MSP Yellow Honey
Flavour-Verse:
White Rose | Walnut | Grapefruit | Papaya
Tactile:
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%
Processing Information:
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.
Rs. 650.00
16 Acres-SM Plantations
Flavour-Verse:
Earl Grey | Apricot | Macadamia Nuts
Tactile:
Aroma: Floral, Sweet Spice
Acidity: Tea Like
Texture: Smooth
Body: Rounded
Sweet: Medium High
Bitter: Medium Low
Roast - Graphy:
Agtron: 65
Profile: Medium
Temperature: 207 Degree C.
Total time: 9 Minute
Development: 18%
Processing Information:
The lot is a single varietal (Selection 5B), naturally processed coffee. Coffee fruits from the Sln 5B block are selectively harvested over multiple rounds to produce this lot. After harvesting, the fruits are siphoned to remove defective and semi-ripened beans. A round of manual colour sorting is also undertaken to ensure uniformity. The fruits are then sun dried in the drying yard – beginning with a thin spread and gradually increasing its thickness as the fruits continues to dry. Raking of the coffee is done periodically throughout the day to ensure uniformity and consistency in the drying. The drying process may take anything between 20-24 days before being packed and stored in the warehouse for the beans to store
Rs. 650.00
Soldout
The Height-Mubarak Estate
Flavour-Verse:
Butter Cookie | Passion Fruit | Vanalian | Sweet
Tactile:
Aroma: Sweet Spice, Vanilla
Acidity: Juicy
Texture: Smooth
Body: Velvety
Sweet: Medium
Bitter: Medium Low
Roast - Graphy:
Agtron: 61
Profile: Medium Dark
Temperature: 210 Degree C.
Total time: 10 Minute
Development: 20%
Processing Information:
The anaerobic wash coffee process is a specialized method of coffee processing that involves fermenting coffee beans in an environment devoid of oxygen. This controlled fermentation process is conducted in sealed containers, such as tanks or barrels, which limits the exposure of the beans to air.
During anaerobic fermentation, the coffee cherries are typically depulped to remove the outer fruit layer, exposing the beans. These beans are then placed in the anaerobic environment, which can be filled with various substances such as water, fruit juices, or even honey, depending on the desired flavour outcomes. The sealed environment encourages the growth of specific microorganisms that interact with the sugars and acids present in the beans, producing unique and complex flavour.
The process can last anywhere from a couple of days to several weeks, during which time the beans absorb flavours from the fermentation medium and undergo chemical changes. The controlled conditions of anaerobic fermentation contribute to the development of distinct flavour profiles that might include fruity, spicy, and sometimes even wine-like notes.
Due to the intricate nature of the process and the need for close monitoring, anaerobic wash coffee processing is often considered an experimental and artisanal approach. The results can be highly variable and are influenced by factors such as the type of fermentation medium used, the duration of fermentation, and the specific coffee bean variety.
It's important to mention that while the anaerobic wash process can yield unique and desirable flavours, it also requires careful handling to prevent negative outcomes like over-fermentation or spoilage. As with other coffee processing methods, the quality of the beans and the skill of the producer play a crucial role in achieving exceptional results.
What is Pour Over Drip Coffee?
The pour-over coffee technique is an old-school method of preparing coffee, but it's been embraced by the speciality coffee scene in recent years. There is much discussion about the best techniques and tools to use, and there are plenty of opinions on how different brewing methods affect flavour. And with...