When farms are processing a coffee, they use a depulping machine that removes the cherry and most of the mucilage. There is a setting on this machine that adjusts how close to the bean it cleans, and therefore how much of the fruit is left behind. The farms Raul works with in Guatemala have, when doing honey processing, typically used a middle setting (Red Honey). However, Raul wanted to try a Black Honey.
In Costa Rica, where those coffees are most often produced, this would mean leaving all the mucilage and just taking off the fruit skin. However, when Black Honey's produced in Guatemala, the farmers open the depulper very wide.
Some of the cherries have had the skin removed whilst a few have been left intact. I guess this means it's kind of a hybrid Black Honey x Natural Process. These were then left on patios for thirteen days, which is about the same amount of time that they use to dry their washed coffees.
Like the natural Bourbon from the farm, this is a complex coffee that shifts as it changes from hot to cool. When it's hot, there's white sugar and sweet lemon, but as it cools, those flavours really take a back seat as molasses creep in and a hit of pecan nut appears on the finish.
- Country: Guatemala
- Region: Palencia
- Farm: El Limon
- Producer: Guadalupe Alberto 'Beto' Reyes
- Altitude: 1,600 m.a.s.l.
- Varietal: San Ramon & Catimor
- Processing system: Black Honey x Natural hybrid