Honey processing is another expression of the inherent beauty
of coffee. As with Spontaneous Fermentation, the honey processes are
subject to naturally-occurring wild yeasts after pulping, and this
unique factor offers some of the truest expressions of terroir possible
for these coffees.
These coffees start out like all the rest of Catalyst Trade’s chosen
lots: before they head to the pulper, they are hand sorted for color
consistency, floated for density, then hand sorted again. This ensures
consistency for processing and later for roasting.
The pulper is where each gradient of honey is dialed in. We
calibrate the discs for each honey type, as the control of the fruity
mucilage is critical. (Black honey coffees retain the greatest amount of
mucilage. Red retains slightly less, and white, while still carrying a
coat of the fruity gel, has the least amount.) Each lot is then fermented
under the watchful eye of our team for a proprietary length of time for
each honey gradient. Following the fermentation cycle, the parchment is
directly moved to shaded drying beds for stable distribution of airflow
and soft sunlight until they reach the targeted dryness. The drying of
honey processed coffees is challenging, and it is critical to ensure the
mucilage can dry as evenly as possible.
|Orange zest, rooibos, cherry honey, rambutan, melon juice
|Full Varietal List:
|74/110, 74/160, 74/165, Setami