17 Honey Honey Dominican Republic Cafe

 This cafe 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.  The darker the honey process, the sweeter the cup.

Milky notes of vanilla, and a nutty aftertaste, with heavy strawberry aromas that carry over into a stone fruit flavor. Smooth and balanced sweetness. This low acid cafe is smooth and will impress any island cafe lovers out there.

Coffee Bean Matrix Attributes