Sizes
| Size | Price | Stock |
|---|---|---|
| One size | $21 | Gone |
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Released October 2026 · No longer listed since October 2026
From Desnudo Coffee
Lot #95 | Roasted Sept 28 Pour over recipe | 1:15 ratio | 184°F *Double Fermentation and wonderful rested for about 6 weeks after roast The Process Honey. We hand-select the ripest cherries and float them to remove any underdeveloped ones. After that, we ferment them anaerobically for 3 days. Then we depulp the cherries—removing the outer skin while retaining mucilage. The mucilage is rich in sugars and nutrients that fuel microbial activity, leading to a unique and complex fermentation. After depulping, we ferment the coffee aerobically for 4 more days.Next, we apply a pre-drying stage, which slows down the fermentation, followed by a stabilization and drying period of 20 days. By the end of the process, the coffee parchment remains coated with the sticky mucilage, giving it a dark hue—hence the name Honey. The Farmer William Ome is from a small town in southern Huila called Acevedo. Raised on the farm he now runs with his family, they cultivate many specialty coffee varieties and other crops such as cacao.
