If Black Honey processing were the easy road to a nectarous coffee, they’d all do it. But only a few farmers dare. It’s a rare process because it calls for meticulous monitoring. MASTER ORIGINS Nicaragua with Black Honey processed arabica contains this coffee. It gives this Nicaraguan arabica its smooth honeyed texture and sweet cereal notes.
SWEET AND HARMONIOUS
During coffee production, the arabica coffee cherry’s outer flesh is removed and the coffee beans are spread out to dry. It’s just as it is with naturally-processed coffees, except with honey-processed coffee almost all the sticky mucilage is left on the coffee bean. With daily diligence, they rake, rotate and mix these incredibly sticky coffee beans to make sure only good flavours develop. The fruit’s natural sugars go deep into the heart of the bean during this drying time.
Split roasting Master Origin Nicaragua with a medium and a slightly shorter roast keeps these Nicaraguan coffees in balance.
Master Origin Nicaragua with ‘Black-Honey’ processed Arabica is a nectarous coffee - it has a satiny smooth texture and warming sweet cereal notes. Its distinct sweetness comes from the rare Black-Honey process .