Finca Juancito Red Bourbon

$18.00

The Red honey process is slightly more complicated but well worth it to produce some of the best flavors. It’s not easy to honey process coffee. In fact, it takes a long time and you have to be very careful. First the coffee is floated to remove all the bad beans. Then the remaining beans goes straight to the de-pulper. Red honey coffee will typically have approx. 50% mucilage left on the bean after de-pulping. This takes longer and is typically developed with cloud cover or shading. Then the beans go straight to the patio for 4-5 days. After the beans have dried slightly as this process is super sticky, the coffee will be taken to the solar dryer for an additional 15-18 days until dry. This is called red honey process it creates a sticky sweet bean with an amazing peach smell and red color to the bean.

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Additional information

Weight 12 oz
Altitude

1400 – 1700 MASL

Availability

Roasts to Order

Country of Origin

Farm Information

Single Origin

Ground Type

Whole Bean, Ground – Coarse (French Press), Ground – Fine (Espresso), Ground – Medium (Pour-over/ Drip)

Processing Method

Rasied bed dried, Red Honey Processed

Roast Level

Medium

Roaster Location

New York

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Finca Juancito Red Bourbon