During coffee production, the Arabica coffee cherry’s fruity outer flesh is removed and the coffee beans are spread out to dry in a thin layer. It’s just as it is with natural process coffees, except with Honey process coffee almost all the sticky mucilage is left hugging the coffee bean. With daily diligence they rake and rotate and mix these incredibly sticky coffee beans to make sure only good flavors develop. The fruit’s natural sugars go deep into the heart of the bean during this time of drying. They call it the Black Honey process - mastering it produces that satiny sweetness for those who go the extra mile.
Split roasting Master Origins Nicaragua with a medium and a slightly shorter roast keeps these Nicaraguan coffees in balance.
Master Origins Nicaragua with ‘Black-Honey’ processed Arabica is a nectarous coffee - it has a satiny smooth texture and warming sweet cereal notes. Its distinct sweetness comes from the rare Black-Honey process .