RED HONEY | MEXICO

RED honey is the third and final of our range from the Santuario Project. This coffee is for those who like something different, it’s a sucker punch of flavour.

The Red honey cherries are harvested when they’re above 24 Brix - Brix is the measurement of dissolved liquid (sugar in this case) - and soaked for 5hrs, after this they’re taken out and sprayed with Mossto which is their own coffee juice left over from the soak and fermented for 42hrs. The cherries are depulped leaving 35% of the mucilage, which is the outer pulp layer, still on the pip, they then go through a second fermentation with Mossto for 4hrs. Finally, the cherries are sun-dried and left to rest for 18 days before being moved to the shade to stabilise.

MEXICO - RED HONEY
CO-OP - Ixhuatlán
REGION - Vera Cruz
PROCESS - Red Honey
VARIETAL - Red Bourbon
ALTITUDE - 1450 masl

TASTING NOTES
Nectarine, Cherry, Grapefruit

BREWING SUGGESTIONS
Espresso 22g in 44g out in 27-30 sec
Filter 1g coffee: 17g water