Omni-roast (roasted for use as filter and espresso).
Optimal brew: Filter 4-30 days | Espresso 10-60 days.
Release date: 9th of May.
Expect notes of:
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Shipping from the roastery Tuesday and Thursday
The honey process, is a rather traditional process when compared to Daterra’s more wild and experimental endeavours. However, we feel this process presents a very clean representation of the varietal, clean white florals and an intense sweetness reminiscent of plum, enhanced by the process. The cherries are first pulped, leaving approximately 40% mucilage, and dried directly on raised beds. Due to the changeable weather in the Cerrado region, Daterra often finish the drying of their coffees in a mechanical drier, making sure of a consistent moisture content before dry-milling.
We are excited to present Jaci from our friends at Daterra in Brazil. After the stunning Jací lot we shared last year, we knew we had to explore Daterra’s experimental Aramosa varietal a little further this year, and this pack is the result of that exploration. It contains 3 innovative processes based on the Aramosa, a cross between two species of coffee, the well known Arabica, and the incredibly rare Racemosa. Racemosa is a wild growing coffee species, native only to a small stretch of the East African coast around Mozambique. There are no known commercial plantations of Racemosa, as it is has a very low yield and and very small beans, about six Racemosa trees would produce the same as a single Arabica tree. However, the species is also very hardy, having great disease and drought resistance, and vitally has a caffeine content of only 0.38%, compared to 1.2-1.8% in Arabica, meaning it qualifies as caffeine free. It was these technical qualities that led Daterra to create this cross between the two species, but actually found wild and exciting cup characteristics, with floral aromatics and incredible sweetness alongside the low caffeine content.
With the honey process a certain amount of mucilage and pulp are allowed to remain on the coffee bean during depulping. The cover will stay with the bean during fermentation and drying thereby contributing to the sugars absorbed by the bean and affecting the flavour notes of the final cup. The amount of mucilage remaining defines the type of honey process - white, yellow, red or black in ascending order of mucilage concentration. If they are processed properly, the coffees can take on quite a lot of sweetness and flavours while remaining clean.
Raised drying beds (sometimes referred to as African drying beds) are often preferable when working with honey processed coffees, because of the additional airflow they allow. The air ensures that the beans dry evenly and reduces the incidence of fungi and bacteria formation. On the other hand, some farmers are accustomed to using sun-exposed patio drying that require a regular raking of beans to avoid moulds. While total fermentation and drying time depend on such choices as well as ambient temperature and moisture levels, red honey processing easily needs two weeks from depulping until drying has completed.
You can brew our coffees any way you want it is just a matter of the right ratios.