El Salvador Red Honey Coffee
El Salvador Red Honey Coffee is from the El Guarmo mountain region. The taste can be described as sparkling apple acidity, with an incredibly dense sweetness that resembles honey and brown sugar and a rich, full-bodied coffee with a smooth, sophisticated flavor and an intense aroma.
- Medium roast
What is a Red Honey Coffee 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.
The Red Honey description is from the laborious process where the beans are husked and dried with the natural sugars and mucilage (plant fluid). The mucilage level is the key factor in the sweetness and depth of the body of the coffee. The more mucilage or ‘honey’ left on the bean, the greater the sweetness and depth. The coffee beans need to be continuously turned over to avoid excessive fermentation. The results are a fabulous sweet coffee like this Red Honey from El Salvador.
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.