RESERVE: Ka'u Lehua Black Honey
RESERVE: Ka'u Lehua Black Honey, ROAST DATE: Monday, 12/13PLEASE NOTE: IF YOU CHECK OUT WITH OTHER COFFEES, ALL ITEMS IN YOUR CART WILL SHIP AT THE SAME TIME. Tasting notes: Dates, black currant, tamarind syrup, cedar, leather; syrupy, aromatic, and a lingering intensity Origin: 100% Ka'u coffee Process: Black honey process Roast: Medium - light BLACK HONEYED LIKE CARAMEL CORN Before milling and roasting, this black honey Ka'u coffee is sticky like caramel corn. That's because the thick pectin from the coffee pulp is sun - dried onto parchment (coffees' outer shell). It's cured onto the parchment for several weeks before it's ready to roast and ship to you. You could imagine the black honey process like sun - drying a thin jam on the outer shell of coffee parchment over 20 - 30 days. The dried pulp infuses a depth and dimension to the bean. Red and black honey processed coffees are notorious for making exceptional espressos because they have a creamy or syrupy mouthfeel, a hint of fruit, and lower perceived acidity. They are fuller - bodied and sweet over having defined clarity and acidity. Of the honey processed coffees, Black honeyed coffees are the most labor - intensive and difficult to perform. Like natural processed coffees, most of the mucilage (a. k. a. coffee pulp) is still intact, meaning that drying times are extended. For a farmer, longer drying times equal more work and more risk. The trade - off is that this method can bring out an amazing complexity and a depth of flavors. Black honeyed coffees tend to be full - bodied, sweet with fruit - forward undertones and balanced acidity. Recommended brewing: Espresso, Aeropress, or French Press. | Ka'u Lehua Black Honey | French Press | 10 oz. | Big Island Coffee Roasters