Honduras Organic 18 Rabbit Black Honey Process

The name “Honey Process” actually comes from how sticky the beans get during processing. This type of processing coffee beans is halfway between a washed coffee and a natural process coffee: it’s fruity, but not in as exaggerated a way as some naturals. It often has a more rounded acidity than washed coffees, with intense sweetness and complex mouthfeel. Typically, the more mucilage left on the bean, the sweeter the taste. Subcategories have developed based on the amount of mucilage that is left as well as their drying times: yellow, red, golden, black, and white honey.
 
The 18 Rabbit farms are owned by Senora Flhor, her mother, and 11 other members of her immediate and extended family. One of the 18 Rabbit farms won the Honduras Cup of Excellence in 2014, and her coffee auctioned for over $35/ lb. All 13 farms are managed by a different family member and separated into micro-lots, and Café Kreyol cups each of these with the family in order to help them improve scores, and hand select the best ones to bring home. Flhor and her family are paid over 300% higher wages than Fair Trade, as a reward for their exceptional organic coffee production practices and high score of 87 points on the selected lot.
The Black Honey Process was fermented in cherries for 18-24 hours before depulping, and drying on raised beds. It is the heaviest of all the fermentation periods for honey processes.
 
Cupping Notes
Chocolate flavors and a mild green apple-like acidity with a heavy body and very sweet.