This beautiful coffee from Matagalpa, Nicaragua is from the Hacienda(Farm)Buena Esperanza on the Rajuanse Estate.
This coffee was processed after harvest using the honey process which means that the coffee bean was dried with the majority of the fruit still attached to the husk(shell) of the bean. This process requires that the coffee cherries gets turned continously to make sure that the fruit of the cherry does not start to ferment.
It is called the honey process due to the sticky mess of all the coffee cherry fruits on the drying bed and has nothing to do with actual honey.
The honey process brings out unique flavours in the coffee.
Flavour notes: Sherry and tropical fruits
All our Gold Collection coffees are frozen and vacuum packed(into 2x 125g bags) directly after roasting to ensure they stay as fresh as the day it was roasted, up to 9 months after roasting.
We recommend that they are not refrozen but rather used as soon as possible after receiving them. In some cases it may seem like the bags have lost their vacuum but this is not the case. As the coffee beans emit gasses the whole time the bag may start to blow up softly appearing like the vacuum was lost.
The whole idea of vacuum packaging in this case is to remove the oxygen from the bag to avoid oxidization.
If you think you have been making a mean cuppa using your machine, think again. What was a good cup before, is now a professional brew. Well worth it if you are trying to hone your skills as a barista. It was good to get some of the theory in from the plant, to the brew. Understanding what is happening with your machine and the beans helped me to understand the process better and seeing how to create an arty tulip from the frothed milk has also showed me what I was doing wrong. Certainly something to experience.
