I already confessed my hot-as-coffee-from-the-gas-station feelings earlier this month towards this producer and his farm.
Diego Barona because we are talking about him here, has treated us to yet another lot of black honey processing and now we present it to you.
We have a cool story here, because the bean is SL 28 – a variety known mainly from Kenyan farms. When I asked Diego to explain the processing, I got quite an elaboration in response, it looked more or less like this -> Freshly harvested coffee cherries were first fermented whole for 48 hours in aluminum barrels. The cherries were then de-stemmed – our future coffees using water in a special machine called a depulper, after which they were placed back in the barrels and sealed for 72 hours of anaerobic fermentation. After the fermentation process, the coffee was moved to shaded drying rooms, where it was dried along with the pulp that remained on it for 45-50 days. This manifests itself in a very complex flavor, juiciness, but also sweetness. Punch, juiciness, full-bodied experience.
