Description
Low Stock Blowout – Only 37 pound left!
A tasty and unique coffee. Pulls both tones from traditional African coffee as well as sweeter citric and red fruit tones from the honey processing.
Zambia’s Northern Province is home to the country’s highlands, where ancient volcanic soils and natural processing help produce the complex flavor and heavy body.
This honey-processed coffee goes through careful cherry selection with double handpicking of the fullest red cherries ensuring a consistency of over 98% fully formed red ripe cherries that go into flotation prior to cherry skin removal. The mucilage covered parchment is then dried on raised African drying tables for between 21 and 30 days before being stored in conditioning bins in which the parchment settles for a minimum of 1 month.
Tasting Notes: We thought this cup was best between a medium roast to just before 2nd crack roasts. Good bit of citrus crispness with pretty floral aromatics balancing with a bit of bakers chocolate and spice. Similar to the washed processed but a little fuller bodied with a little different acidity. Lighter roasts get very jazzy acidity with strong citric notes but can come off a little earthy, a longer setup helps with light roasts. Dark roasts get even fuller bodied but burn out the more floral tones (low acidity) which balance the cup so nicely, adds in some toasty smoky notes which some will like.
Roasting Notes: A nice and easy honey processed coffee to roast. We recommend shooting for about half way between first and second crack. If you do not like acidity, shoot a little darker. A longer setup really helped this cup especially at the lighter roasts. About day 4 after roasting seemed like the sweet spot.
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