Honey | Arabica Specialty Coffee GAVIOTA

The honey processing method is known for contributing distinct sweetness and flavor complexities to the coffee, influenced by the fermentation of sugars in the mucilage. The coffee cherry is selected by color and float separation and goes through a 78-hour fermentation process to develop unique and nuanced flavors.

The cup profile is sweet, with fruity peach notes, medium-high to high acidity, a long aftertaste, and a creamy body. 

Cupping notes: Peach, floral, creamy

SCA cupping score: 84.5-85.5

Region: Manizales, Caldas

Variety: Arabica 55

Processing method: Fully washed, low heat drying fuelled by burning the discarded skin of the beans

Altitude: 1300-1600 metres

Roasting level: Medium roast

Recommended brew methods: Versatile, this coffee can be savoured using all brewing methods and is particularly suited to filtering methods such as Chemex and Aeropress.