Costa Rica Harmony de Dota Red

In any honey processed coffee, the skin and pulp of the coffee cherry is removed with a jet of water. What’s left is called the mucilage. This has also historically been called the ‘honey’ of the coffee fruit because of its sticky, gummy texture.. The coffee seeds are left to ferment with the sticky mucilage of the fruit still on. Depending on how quickly and to what degree the seeds are fermented, producers will give different designations, such as white honey, yellow honey, red honey, and black honey. The darker colours are meant to indicate that the coffee seed has spent more time fermenting in the mucilage contributing to a deeper, more complex flavour.