Description
This is the Black Honey version of the “18 Rabbit,” which is the “slowest dried” type of honey processed, producing beans similar to a natural processed. One will get some winy/fruity/sweet ferment tones that make this cup taste on the unique side. Unlike the natural processed, this cup also has a fuller body, a higher buzzy acidity and plenty of darker toned balance. Higher chaff and uneven roasting. A tasty challenge for a honey processed coffee fan.
Nestled near the pyramids of the Mayan King known in the records as “18 Rabbit” (from which this coffee pulls its name), Flhor Zelaya Ontreras set out to change the coffee culture in her area.
Starting her first farm when she was five years old, she was already focusing on growing organically. Now, as an adult, Flhor is committed to total sustainability of the land. She acquired a Biodynamic certification, which guarantees that her farming not only has the absence of chemical pesticides and fertilizers, but that the planting of coffee does not disrupt the ecosystem. It instead works with it.
She manages an all-female cooperative and has now partnered with Cafe Kreyol and Cafe Femenino, to begin an entrepreneur program for indigenous women in the mountains.
Healthier land makes better coffee, and for her hard work, Flhor earns over 300% higher wages than the Fair Trade minimum. We have come to love her in the time we have known her, and we hope you can see why.
Tasting Notes: A good example of a wild honey processed coffee. We thought best around a medium roast, pulls greater flavor depth without being too strong or acidic. A little fruity, buzzy acidity, rich and sweet nutty/chocolate like tones. Can go lighter or darker dependent on personal taste preference. Lighter roasts will be bright and frontloaded with fruity/floral/citric tastes, darker roasts flip the tastes, a stronger semi-sweet and robust chocolate/smoky tone with some fruity highlights as the cup cools.
Roasting Notes: A bit more challenging to roast, higher chaff and roasts pretty uneven but well worth the challenge. I would cut the batch size a bit and bring it up to temp a bit slower. When shooting for the lighter roast mark you have to make sure to get the lighter beans through first crack otherwise you will want to flick anything out of the roast that has not quite expanded. Medium roasts a great and much easier to insure those lighter beans get where they need to be. Pushing close to 2nd crack still creates a tasty cup but will mute a lot of acidity and fruity factor, into 2nd crack is not recommended.
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