China Menglian Red Honey

Our second offering we’ve had out of China marks our first honey-processed coffee which we’re quite excited about! We recognize honey processed coffees as being sweeter due to the beans being dried with the mucilage (the “honey” as it’s referred to) still left in tact as opposed to being entirely removed prior to washing, with different color names in the honey processing referring to the amount of mucilage still left on the coffee; white honey having the least amount and red honey retaining the most. Coffees processed this way don’t have the super punchy, fruit-bomb type flavors of a super fermented coffee (like the Black Sheep from China we had some time ago) but still have more prominent fruit flavors than one that’s been fully washed, offering a unique medium ground on the spectrum.  Developing this coffee more towards the medium cuts some of the acidity acidity present whilst retaining the sweetness that comes from the red honey processing, but, uniquely, also brings in some spici