This Yellow Honey Process is a fermentation method Miriam has used to draw out and highlight other flavours from the lush coffee cherries grown on her farm. For this experimental lot, the coffee cherries are placed whole in sealed containers, creating an anaerobic fermentation of the cherries for 24 hours. The cherries are then pulped and left to sun dry with the sticky mucilage layer in place, before finally being dry milled and prepared for market. 

We have had Miriam’s natural process for the last 5 years, and it remains part of our core range. We really enjoy the fact that she has experimented with other processing techniques for the last two years, and this year sees the Orange Honey Process and Yellow Honey Process coffees. So with the ever faithful Natural process,  we have three distinctly different coffees from the same farm. The big boozy fruit bomb natural process, the big hit of sticky orange marmalade flavour on the Orange Honey process and then we have this beauty. 

This is the most subtle and elegant coffee from Clave De Sol this year, floral and classy, with a watermelon sweetie flavour note that demonstrates the remarkable impact the way the coffee is processed has on the final cup. The sweetness is allll there, reminiscent of golden syrup and white chocolate, with a delicate hint of apricot for the froot. 

All this work happens on Finca Clave de Sol, meaning the coffee is grown, harvested and prepared on Miriam’s magical farm, entirely organic, bio-dynamic and buzzing with incredible biodiversity. There are eleven varietals of coffee grown on the farm, combined into one lot, so this coffee is a true reflection of the land, the richness of the soil and surrounding forest.

Honduras Miriam Perez Yellow Honey

0.0

Honduras Miriam Perez Yellow Honey

New Coffee Review