Part of a new wave of Central American coffees, it is characterised by subtle acidity with clean crisp flavour profile delivering sweet chocolate, citrus and red fruit flavour notes for perfect balance in each cup of coffee.
Honey in this name refers to the processing and drying of the coffee, not the taste.
The John Farrer Signature collection complements Farrer’s diverse range of coffees, focussing on small batch seasonal single origin offerings from across the globe.
Single Origin Coffee
ROAST PROFILE LIGHT MEDIUM
SCA SCORE 84
VARIETY RED CATUAI, YELLOW CATUAI, CATURRA
HARVEST JANUARY - APRIL
ALTITUDE 1,380-1,500 metres
PROCESS HONEY
Recommended Brew Method:
Nicaragua Santa Maria Honey is best brewed through a filter, drip filter or aeropress.
More about the process
The Honey process is currently popular in the majority of Central and Southern American countries, contrary to popular belief honey isn’t used in the processing of the coffee or nor is part of the flavour.
This process gets its name from the sticky, honey-like feel the bean has before it is dried. Essentially once a coffee bean is separated from the cherry, it is left covered in a mucilage layer, this thick, gluey substance is produced by nearly all plants and plays a role in storing water, sugars, lipids, and proteins, released when the seed is germinated.
During processing, the skin and pulp surrounding the beans are removed, but some or all of the mucilage (Honey) remains. Then the beans sorted and moved to drying beds and allowed to naturally ferment and oxidise. As the coffee beans are drying, the mucilage begins to oxidize and darken in colour.