The coffee undergoes a 48-hour pre-fermentation in cherry and then is dried, depulped and washed. The by-products from this stage are then collected and reused in the next step of fermentation—an innovative and sustainable practice that enhances the coffee’s complexity. Following pre-fermentation, the beans are inoculated with mosto, a natural fermentation made from a mix of the coffee’s own by-products and crushed berry pulp, which has been fermented for 48 hours. This mixture is combined with the beans for ten days of anaerobic fermentation. The oxygen-free environment allows for a slow, controlled fermentation process that intensifies the coffee’s fruit-forward character, enriching its body and aroma while creating a distinct balance between sweetness and acidity. After fermentation, the coffee is sun-dried to preserve the vibrant fruit notes and honey-like characteristic of the honey process. Black Honey Berries comes in an 8oz keepsake tin.
* Buy any two gift tins (Black Honey Berries and/or Juicy Passion Fruit), and receive the third tin at half-price (discount shown in cart)
Region: Buesaco, Nariño, Colombia
Producer: Forest
Farmer/Farm: Huver Castillo, El Paseo farm
Altitude: 1800m
Process: Anaerobic
Varietal: Caturra
A delicate body; with tasting notes of mixed berries, honey and floral; a wine-like finish
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