Description

RAISIN HONEY processes 100% mucus and zero water. This process shows the importance of perfect timing. On the day of harvest, the coffee cherries are dried on African beds for at least three days and then, after finding the optimum time, the skin of the cherries is removed, the mucilage is retained and the cherries are sent to drying. At this stage, the climatic factor is crucial to the success of the honey processing in the cultivation process. The drying process should be slow to ensure that the surface of the coffee is fermented, but not too slow, which could risk over-fermenting the coffee. During the drying process, the cherries should be turned at a rapid frequency to allow even drying. The overall texture offers rich flavours and variations and saturation of oils, while maintaining a clean taste! The sweetness of the coffee is excellent! Acid variations from berry to citrus provide a rich and varied experience at different levels.