FLAVOR
The blend of mild acidity and a hint of bitterness. The refined aroma harmonizes notes of syrup, fresh fruits, honey, and toasted bread. Specialty Arabica Honey Coffee Bean is at an altitude of over 1,500m, a cool climate with red basalts. Cau Dat (Da Lat) is a prime location, Arabica coffee quality is rated the second best in the world.
- Variety: Arabica
- Region: Cau Dat, Lam Dong Province
- Elevation: 1600m
- Processing: HONEY PROCESS
- Ripe Rate: 99-100%
- Moisture: 12.5%
- Foreing Matter: 0.1%
- Black: 0.1%
- Break: 0.5%
- Rate on Sieve: 90%
- Bean size (Sieve): S18
PROCESSING
The name Honey might make you think of the use of honey in the processing. But it’s not like that. This processing method only removes the skin and flesh of the fruit but retains some of the mucus layers to be dried with the seeds. Depending on the purpose of the processor, it is possible to retain all or part of this mucus layer.
Honey processing method: Requires very high requirements to control the parameters of Arabica coffee beans during processing. The controlled fermentation will result in Arabica coffee beans that have a stronger flavor than wet processing but at a moderate balance, not as strong as natural processing.
Certifications
