From a section of La Minita Farms, these beans from Finca Melico have undergone the honey-processing treatment. Selected right at the point of full ripening, the coffee beans are sorted down so any unblemished ones are removed and then sent to through the honey process.
Instead of fermenting and washing the coffee after pulping the traditional way, honey processed, which is sometimes called pulped natural or semi-washed, coffees like this one are left to dry with some of the sticky fruit still intact. Color designations indicate the amount of fruit left on the seed during the process: white honeys have almost none at all, yellow honeys a little more, while red honeys are the classic style and black honeys, such as this version from Finca Melico are left to dry with as much fruit as possible. The resulting un-roasted seeds (beans) are left with a little reddish hue still clinging to the silver skin and a sweet, fruity flavors.
This coffee represents a refined elegance of maple syrup with wispy hints of apricot and peach combined with a brown sugary sweetness.