Oh, honey!
This cup of coffee has everything you’d find on the first albums of nu metal bands, from rap and cabaret to metal.
In the lush, green hills of Gayo, honey coffee production isn’t just a technique—it’s a true tradition, based on collaboration and attention to every detail. Ripe, red coffee cherries are hand-picked by local pickers, coffee harvesters, experts who immediately know which cherries have the potential to be the coffee of the year.
After harvest, the cherries are shipped to nearby cooperatives, where the processing begins. First, depulping, or removing the pulp. Well, not entirely—because in the honey version, some of the sticky, sweet pulp (called mucilage) is left on the beans so that the natural sugars can work their magic.
The beans are then dried in the sun. Slowly and evenly for a perfect tan. This step is key to achieving that distinctive sweetness and impressively complex flavor.
Behind this entire process lies excellent collaboration between farmers and cooperatives. Everything is monitored, and quality is maintained at a premium level. And the result? A cup of Gayo coffee with a full body, a fruity aroma, a balanced sweetness, and a slightly herbal finish.
