Honey processed parchment on the left verses fully washed dried parchment on the right. Honey gets its name from the sticky tacky-like nature the mucilage becomes during the drying process; it becomes like 'honey'. The varying degrees of honey process get its name from the colour the parchment turns during drying. Smaller amounts of mucilage left on the coffee before drying means the parchment will become either white-ish or yellow, the more mucilage left on the parchment means more fermentation can take place and the resulting colour will become darker, eg Red or Black and the more winey the flavour will become.
In Risaralda, the Helena crew have been working on processing full naturals, of which we also cupped and the results are showing great promise, we’re also trailing full sundried naturals from friends of Helena and if the whopping 89/100 that our initial cupping is anything to go by, there’s some huge promise for these coffees.
This project was made possible through the passion, inspiration and direction of Jason Galvis, the Director of Quality of our export partner Azahar Coffee in Colombia – Chur bro!