#honey process

#Coffee: CR-Honey Process @Beaconcoffee

VERVE El Salvador Honey Processed Fragrance: musty, overripe strawberries = 2 Aroma: animal, ripe plum =1 Flavor: juicy strawberry jam, dark buttered toast = 7 Acidity: demure, languid = 5 Body: pillowy, modest = 6 Balance: core components very balanced with overhanging ashy/bitter on the front and sour milk on the finish = 5 Aftertaste: buttermilk = 4 Cuppers Points: finally a honey that retains some "natural" character =1 Final Score: 81 points The heavily designed package and well known reputation along with the glamorous locale really excited me to try another roasters stab at "honey processed" coffees. Yet, like a movie that is hyped up and lets you down, this coffee fell flat for me. While I appreciate the very nice, slightly overripe fruit notes found in the honey process, I found the flaws to be blunt. Honey processing, like the natural process, requires the proper climate and handling to reduce and control overly fermented, earthy, musty or animal notes from developing. Dry climates like Ethiopia make this very easy and natural. But the more humid and rainy Central American climate makes removing the fruit an important step to avoid rotting fruit. However, it is a risky business because the fermentation window is so short (typically 18 hours in a washed coffee). One rain storm can ruin the lot. This coffee had a confused, muddled overall composition due to such taints. I am confident that this will make a killer latte, though. update: totally awesome with milk! killer espresso.