The Purple Honey is 1 of 3 from our Santuario Range. It's one coffee we’re very proud of, it’s premo, juicy, and full of flavour, and it has a very interesting fermentation method.

The Purple Honey cherries are selectively harvested when their sugar concentration goes beyond 25 Brix. What’s Brix I hear you say? Good question, Brix is the measurement of dissolved liquid (sugar in this case) in liquid - 25 Brix is also the same sugar concentration that grapes are harvested for wine. The cherries are then soaked in water for 8 hours before the de-pulping process, this process leaves 75% of the mucilage (which is a layer of pulp on the cherry) still on the pip and then are left to ferment for 14hrs and sprayed with Mossto - which is essential fermented coffee juice extracted from the soaked cherries. After this, the coffee is sun-dried on beds for 18 days before being transferred to the shade to stabilise for 6 days. Finally, the coffee is checked, bagged, and shipped to us.

This is an extremely delicious coffee, it’s been through a lot to get to us and it just might be your new favourite coffee.

MEXICO - PURPLE HONEY
CO-OP - Ixhuatlán
REGION - Vera Cruz
PROCESS - Purple Honey
VARIETAL - Bourbon Centennial
ALTITUDE - 1450 masl

TASTING NOTES
Tropical Fruits, Lemon & Lime, Juicy

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