Dominican Republic Red Honey

Ramirez Estate - Jarabacoa, Dominican Republic

Red Honey Process

Tasting Notes: Strawberry - Vanilla Malt -Baker's Chocolate

Introducing our latest Black Label coffee!

An aromatic and exceptionally smooth cup of coffee. I’m extremely fortunate to have the chance to carry this Dominican Republic Red Honey, grown on a fully sustainable farm (they even turn coffee cherry pulp into fuel to power the farm!)

I roast this slightly over light, to bring out as much chocolate flavor as possible, while allowing the sweet strawberry aroma to shine through. You get vanilla milk next, followed with a semisweet baker’s chocolate finish to tie it all together. This coffee delicious when brewed in any form! A hazelnut aroma emerges when made as espresso. Add your choice of milk to bring out a Boba milk tea quality that keeps you wanting more!

Enjoy :-)

Moose

Roast Level in CAPS

White Coffee - LIGHT ROAST - Medium - Medium Dark - Espresso - French Roast

RED HONEY?!?

Honey Process: This coffee bean is red honey-processed and grown in the Dominican Republic’s Jarabacoa region at 1,400 meters above sea level––its variety is caturra. As a honey-processed bean, the skins of the fruit are removed, but the pulp, or mucilage, remains on the bean during fermentation––this leaves a sticky-sweet sensation and fruity notes. The longer the mucilage remains on the bean, the longer the fermentation––thus the darker the honey process and the sweeter the cup.

(credit: coffeebeancorral)