Dominican Coffee, Red Honey, Organic, Jarabacoa Region
Dominican Coffee from the Jarabacoa Region. This Dominican Republic coffee has been flourishing because several factors come together to create unique, growing conditions. The result is a distinctive coffee with an unparalleled character that is organically grown. Single-origin from the Ramirez Estate now run by the third generation that started over 60 years ago.
- Organically Grown
- Red Honey Processed
- Medium roast
CUP NOTES: Hints of island low acidity, creamy and thick with complex tones that are dark.
FLAVOR NOTES: Chocolate, almonds, molasses, smoky and complex. Includes tobacco earthiness.
COFFEE PROCESSING: Red Honey Process
DRYING: Raised Beds
What is Dominican Coffee Red Honey Processing?
The Red Honey Process is a method used to develop more fruity flavors in a coffee bean. This has been growing in popularity among consumers and allows the farmer to offer different tasting varieties of coffee from the same crop.
Also called Pulped natural, the coffee cherries are de-pulped during the honey process but allowed to dry without washing. Some of the fruit is still there, but not as much as with the natural process. Most of the cherry is gone, but the remaining golden, sticky mucilage is similar to honey, which is why it is called honey.
As the coffee cherries are drying during this honey process, the sticky coating oxidizes and darkens in color on the outside of the beans and then oxidizes and the color darkens. The longer the fruit is left on the bean, the darker the color it becomes.
As the coffee beans dry, the red beans are not turned as often as the yellow ones. The length of the drying process allows the coffees to develop more or less fruity flavors.
The result is a more fruity tasting coffee compared to other processing methods.