Honey and toasted almond on the dry aroma; apricot, yellow plum, and a light citrus acidity on entry; full sweetness through the middle with caramel and brown sugar; a rounder, more syrupy body than washed coffee; and a clean, sweet finish.
Buying Tips
Honey grades: After pulping, some of the sticky mucilage is left on the bean during drying. Depending on how much is kept and how long it dries, lots are labelled white, yellow, red, or black honey — the darker, the fruitier and more fermented
Yellow honey: Less mucilage and faster drying, sitting between the clarity of washed coffee and the sweetness of naturals
Villa Sarchi: A natural Bourbon mutation first found in the town of Sarchí in the West Valley, known for sweetness and bright acidity
Brewing Notes
Pour-over: Medium grind, 90–91°C, ratio 1:15
Clever Dripper: A 2–3 minute steep gives fuller honey sweetness and body