This is a first: a Yellow Honey process decaff from the Peralta family in Neuva Segovia, northern Nicaragua. Cantaloupe melon, clotted cream body, long lasting, delicate cinder toffee finish.
More DetailsCoffee: Jalapa and Dipilto
Variety: Catuai & Caturra
Processing: Swiss Water Decaffeinated
Altitude: 1,250 to 1,560 masl
Region: Nueva Segovia
The yellow honey process performs excellently as an espresso, as it gives extra body and a juiciness not always found in standard washed coffees. The term 'yellow honey' refers to the amount of mucilage that is left on the bean during depulping and drying. As a general rule, the more mucilage that is left on the bean, the "darker" the honey process is, all the way up to red and black honey, where none of the mucilage is removed. Typically, the yellow honey process involves setting the pulping machine to remove around 50% of the mucilage.
After ripe cherries are handpicked and sorted between December and March. There is a wet mill on the farm where the ripe red cherry is deposited and weighed from each picker. The cherries then enter floatation tanks where ripes and un-ripes are separated by density. The selected cherries are then pulped in a Penagos eco-pulper to remove the skin from each fruit, the water is recycled and reused in this process before entering oxidation ponds to remove bi-products. The sticky pulped beans then enter fermentation tanks for between 14 and 18 hours before being washed in channels. The washed beans are then taken to the drying patios at the nearby mill of San Ignacio where they are regularly turned by rake to ensure good, even drying. The overall drying process will take around 10 to 12 days.