This Red Honey processed coffee was hand-harvested from the Marsallesa varietal trees on the farm. Tomas and Allan employ a team of highly skilled pickers who are paid a premium for selecting only the ripest cherry.

After harvesting, the coffee is transported to the Patalillo micro mill. The coffee cherry is floated in a fermentation tank to remove any defective cherry. The cherry is then fermented for 12-16 hours after the flotation process. This kickstarts the natural fermentation process, and tests indicate that this can contribute to better flavours in the cup.

After resting the coffee is pulped to remove the outer layer of fruit and the coffee is taken directly to raised drying tables for an initial two day drying period. The raised tables allow the coffee to dry quickly with better airflow; this reduces the chances of mould growth and allows the mucilage to dry enough that it will stick to the outer parchment layer of the beans. The coffee is then moved to concrete patios for drying. They call this process red honey as the amount of mucilage and speed of drying tend to cause the mucilage to dry as a deep, vibrant red colour.

Tasting Notes: Red Apple | Toffee | Cocoa
Processing Method: Red Honey
Varietal: Marsallesa
Importer: Horsham Coffee Roaster / IAC