Jaci Honey 250g

The honey process of this Aramosa lot revelas flavours of lavender tea and passion fruit acidity.
  • Whole bean coffee (seeds)
  • 250g (9 oz.)
  • Brews 1-2 coups of coffee per day for 2 weeks
  • Single Origin
  • Taste note: Lavender Tea, Passion Fruit, Dark Chocolate
  • Release date: 30 of April

Flat rate shipping

Worldwide 50 DKK ($8.0 / €6.7)
Domestic from 30 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $67)

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Expect notes of:

Lavender Tea

Passion Fruit

Chocolate

Brazil

Jaci Honey

La Cabra presents Jaci, a limited auction lot from Daterra, the famous experimental farm project in Brazil. This unique coffee is named after the mysterious and beautiful Moon goddess whose tears feed the waters of the Amazon River.

Aramosa is a very unique varietal: a crossbreed between coffeea arabica and coffeea racemosa (a heirloom coffea species). The aramosa beans usually have a lower caffeine index than regular arabica beans and present very floral aromatics. Our honey Aramosa is no different: a delicate floral and citric cup that presents passion fruit and other citric fruits.

Technical
Data

Farmer Daterra
Region Cerrado
Altitude 1200 masl
Varietals Aramosa
Process Honey
Harvest November 2017

Process
Honey

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.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Subscribe

La Cabra Newsletter

Subscribe to our newsletter and get news and stories from the world of La Cabra

Kr. 149,00




The honey process of this Aramosa lot revelas flavours of lavender tea and passion fruit acidity.
  • Whole bean coffee (seeds)
  • 250g (9 oz.)
  • Brews 1-2 coups of coffee per day for 2 weeks
  • Single Origin
  • Taste note: Lavender Tea, Passion Fruit, Dark Chocolate
  • Release date: 30 of April

Flat rate shipping

Worldwide 50 DKK ($8.0 / €6.7)
Domestic from 30 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $67)

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Expect notes of:

Lavender Tea

Passion Fruit

Chocolate

Brazil

Jaci Honey

La Cabra presents Jaci, a limited auction lot from Daterra, the famous experimental farm project in Brazil. This unique coffee is named after the mysterious and beautiful Moon goddess whose tears feed the waters of the Amazon River.

Aramosa is a very unique varietal: a crossbreed between coffeea arabica and coffeea racemosa (a heirloom coffea species). The aramosa beans usually have a lower caffeine index than regular arabica beans and present very floral aromatics. Our honey Aramosa is no different: a delicate floral and citric cup that presents passion fruit and other citric fruits.

Technical
Data

Farmer Daterra
Region Cerrado
Altitude 1200 masl
Varietals Aramosa
Process Honey
Harvest November 2017

Process
Honey

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.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Subscribe

La Cabra Newsletter

Subscribe to our newsletter and get news and stories from the world of La Cabra