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Exploring the world of Coffee: Understanding Honey Process and Anaerobic Methods

Honey process coffee is a unique method that combines elements of both natural and washed processing. After the coffee cherries are harvested, the outer skin and pulp are removed, leaving behind a sticky layer of mucilage, which gives the coffee its honey-like consistency and sweetness. This layer is then dried onto the coffee beans, allowing them to absorb the natural sugars and flavors of the fruit.

The honey process results in coffees with a wide range of flavor profiles, depending on variables such as the duration and intensity of drying. You can expect notes of honey, caramel, red fruits, and sometimes even floral undertones. This processing method adds complexity and nuance to the coffee, making each sip an adventure in flavor.

Anerobic fermentation is a controlled fermentation process where coffee cherries are sealed in a vessel with limited oxygen. This encourages the growth of specific yeast or bacteria strains, which in turn produce unique aromatic compounds. The result is coffee with flavors that are unlike any other, often exhibiting vibrant fruity and wine-like characteristics.

Anerobic fermentation is a relatively new technique in the coffee world, allowing roasters to experiment and push the boundaries of flavor. By carefully controlling temperature, pressure, and fermentation time, which in turn makes an extraordinary cup of coffee!


Coming soon to Stone City Coffee Roasters! Stay tuned!

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