Our most exotic and funky of coffees. The Honey Granada process is a post-harvest technique blending elements of honey processing and fermentation methods used in traditional winemaking in the Granada region of Spain.
Only perfectly ripe cherries are picked for the highest sugar content. The cherries are pulped and the skin removed, but leaving the sugar-rich mucilage (honey-like layer) on the bean. The coffee is put into anaerobic fermentation tanks (oxygen limited) for between 24 - 120 hours. Additives such as winemaker’s yeast may be introduced to influence fermentation rates.
This process typically produces fruity, wine-like flavours with a high level of sweetness and complexity. Notes of red fruits, floral aromatics and a velvety body are common. The fermentation process also adds sparkling acidity.
This coffee reminds us of: Passion fruit, peach and ripe fruits.