I agree....when I see coffees with "honey processed" without a color designation, I assume that's because it's had a less extensive processing.
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I agree....when I see coffees with "honey processed" without a color designation, I assume that's because it's had a less extensive processing.
If no colour is specified, I would assume that it is a "yellow honey processed" coffee, as - from what I can gather - there seems to be little difference beween a "white honey" processed coffee and a standard 'washed process' coffee.
Yellow honey process coffee, at the very least, will give some sense of what the flavour profile of a honey process coffee can be.
Now, personally, as I tend to like "naturally processed" coffees, thus, in general, I also quite like the darker honey processed colours, such as the "red honey processed", and the rather rare (time consuming, labour intensive, quite expensive) "black honey process".
If you get an opportunity to try one of those coffees, I recommend that you do so.
My preference is for "black honey" when I find it, but if the coffee is just "honey processed", I'll still consider buying it if the rest of the details interest me. Today's coffee is from the Dominican Republic and that was what first caught my attention as I don't recall ever having tried coffee from there. The flavor notes looked interesting, and rather unexpectedly it was "honey processed", and so I decided to give it a try.
Will I buy it again? Probably not. It's a "medium dark" roast and is a little too much on the dark side for me.
Ah, yes.
I sympathise re "dark roasts"; or, "medium dark roasts" where the roast is too dark. That is not my favourite, either.
Personally, I recommend that you try out the "black honey processed" coffee whenever one becomes available.
However, since I became aware of its existence, I think I have succeeded in ordering it only twice, and I rarely see it.
Meanwhile, I have noticed that some online coffee companies (or roasters) will occasionally label a coffee as "honey processed" without specifying further; therefore, I will proceed to email them, (this has happened on a few occasiona), requesting further details, and their answer is almost invariably that it is "yellow honey processed", which does make me wonder why they neglected to mention this detail earlier when putting the coffee on their website.
A very windy and rainy day, first coffee.
Metheun Arms, Corsham
Metheun Arms, Corsham
Windy and rainy, agreed.
That coffee looks amazing.
Moreover, I love the colours and texture of the wooden table, the candle, the lovely French design inspired dish for the brown sugar (equipped with elegant and delicate tongs, no less) the coffee cup, and the accompanying gorgeous (ginger? shortbread gallette?) biscuit - the first time I ever saw such a civilised concept in action - a biscuit automatically accompanying a coffee - was in Brussels, decades ago, as a student, - and, of course, the coffee.
Do enjoy.
I agree that it's going to be yellow honey when the listing only says "honey".
I do find black honey processed coffee being sold from time to time. It's not all Central American coffee either. A few months ago I bought some Ethiopian coffee that was black honey processed (yes, I enjoyed it quite a lot). I've only seen black honey processed being sold online at roast-to-order roasters, while the "honey" labeled coffees do show up in retail stores from time to time.
a couple of examples (alas, both in the US so probably not useful for you);
Ethiopia Wush Wush Black Honey Lot 2 – RamsHead Coffee Roasters
We could not be more excited to bring direct to you this amazing Ethiopian Wush Wush Black Honey from Keffa. Sourced through Catalyst Trade, this coffee is one of the most refined Ethiopian lots we have put our hands on, and represents our first lot ever from Wush Wush. Coffee Review: 93 points...
COLOMBIA LUNA AZUL
We roast to order and date each bag. Orders usually ship within 2 weekdays. Coming to the roastery? Select "Pick up" at check out. Tasting Notes Harvest Notes Farm Notes Roast Level: LightAroma: Berry jamFlavor: Cherry limeade, blood orange, cranberryAcidity: VibrantBody: SyrupyFinish: Dark...
roadmapcoffeeworks.com
A wet day seems a good time to browse coffee sites.
With that in mind, (and having checked my own supplies, - yes, they are running low, but they are not yet dangerously low) - I have placed an order for some coffee.
Some from El Salvador, and one from Ethiopia.
With that in mind, (and having checked my own supplies, - yes, they are running low, but they are not yet dangerously low) - I have placed an order for some coffee.
Some from El Salvador, and one from Ethiopia.
My coffee has just been delivered.
(One Ethiopian, and two different coffees from El Salvador).
And now, I am sipping an Ethiopian coffee (natural process), with organic hot milk.
(One Ethiopian, and two different coffees from El Salvador).
And now, I am sipping an Ethiopian coffee (natural process), with organic hot milk.
Wet afternoons in November seem to call for a (or, rather, another) warming, soothing, cup (mug, Le Creuset) of coffee.
Earlier, before my coffee order was delivered, I had eyed my dwindling supply of Ethiopian coffee, and had calculated, estimated, reckoned, that - with a little rationing, a little stretching - it should see me through the rest of the week-end.
For, of course, I hadn't dared to hope that my order of coffee would arrive before Monday, and Monday lunchtime at that, not Monday morning, (at the earliest), or Tuesday, (at the latest).
However, with the arrival at my door - this very (and very wet) afternoon! - of my coffee, I can be as profligate with coffee as I desire.
Thus, I am now sipping another welcome mug of warming, soothing, coffee: Ethiopian (naturally processed) with organic hot milk and a dash of organic double cream.
Served with French shortbread biscuits.
Earlier, before my coffee order was delivered, I had eyed my dwindling supply of Ethiopian coffee, and had calculated, estimated, reckoned, that - with a little rationing, a little stretching - it should see me through the rest of the week-end.
For, of course, I hadn't dared to hope that my order of coffee would arrive before Monday, and Monday lunchtime at that, not Monday morning, (at the earliest), or Tuesday, (at the latest).
However, with the arrival at my door - this very (and very wet) afternoon! - of my coffee, I can be as profligate with coffee as I desire.
Thus, I am now sipping another welcome mug of warming, soothing, coffee: Ethiopian (naturally processed) with organic hot milk and a dash of organic double cream.
Served with French shortbread biscuits.
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Enjoying a post prandial mug of Ethiopian coffee with organic hot milk and a dash of organic cream.
This is the very last of my 'old' coffee, thus, my calculations were correct when I estimated that I had (just about) sufficient coffee to see me through the week-end.
This is the very last of my 'old' coffee, thus, my calculations were correct when I estimated that I had (just about) sufficient coffee to see me through the week-end.
Interesting instructional video all about coffee. I figured it would be better to post it here than the iPhone section but I recommend it for all.
Have just opened one of the two different packets of coffee from El Salvador that were delivered over the week-end.
This one - most unusually for me, as I rarely order blends, preferring to do my blending, myself - is a blend of two coffees from El Salvador, (each of these coffees came from the same grower, or producer) one a washed coffee, the other honey roasted, which came highly recommended, and which had run out before I thought to buy some last year.
The other coffee I ordered from El Salvador is a natural processed coffee that I have ordered previously, and know - and remember - that I like a lot.
And, of course, to complete the selection, I also ordered a natural coffee from Ethiopia, one which I have also ordered previously, and which I also know that I am exceptionally partial to.
This one - most unusually for me, as I rarely order blends, preferring to do my blending, myself - is a blend of two coffees from El Salvador, (each of these coffees came from the same grower, or producer) one a washed coffee, the other honey roasted, which came highly recommended, and which had run out before I thought to buy some last year.
The other coffee I ordered from El Salvador is a natural processed coffee that I have ordered previously, and know - and remember - that I like a lot.
And, of course, to complete the selection, I also ordered a natural coffee from Ethiopia, one which I have also ordered previously, and which I also know that I am exceptionally partial to.
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Currently sipping a coffee from El Salvador, a blend of washed and honey roasted coffees (from the same grower, producer), with organic hot milk and a dash of organic double cream.
Interesting selections, especially the blend.
I have an order for some new Colombian coffee that is "out for delivery" this morning.
While I'm waiting for its arrival, I'm having some new coffee from Hawaii that I retrieved on Saturday. This is my share of a group subscription. It had arrived Friday afternoon and usually the oldest son of the group organizer likes to deliver it to me, but a day out on their boat had been planned for Saturday so he suggested that I join them......warm clothes and a wind breaker were advised....and necessary too.
While out on the boat we sampled the new coffee, a fresh crop from the Ka'u region, which went well with chocolate cake
Well, normally, I wouldn't order a blend.
As I mntioned earlier, I prefer to do my own blending.
However, this was highly recommended (it is a 50/50 blend), and, I thought that I would try it out.
Now, their website neglected to mention exactly which the country this blend had come from (I fired off an email, and received the reply "El Salvador"), and, of course, also neglected to mention precisely which of the honey process methods have been used with this coffee.
(Cue another message, this one fired off this very afternoon; this is the sort of stuff that should appear on the accompanying notes when you put a coffee online and is one of the reasons I frequently simply buy local, from local coffee shops who stock their coffee from small artisan coffee roasters) where my questions will be answered enthusiastically by coffee enthusiasts.)
That sounds as though you spent a wonderful day; warm clothes, a boat, coffee, good company and chocolate.....wonderful.
I’ve seen a lot of this guys videos about espresso and I like them usually. I don’t always agree, but he’s
very knowledgeable and an informative guy, and a totally obsessed caffeinated fanatic 😂
I usually recommend him just because of that.
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A very interesting, informative, and instructive video; the guy is a genuine and exceedingly knowledgeable enthusiast; thanks for posting the link - I enjoyed watching it.
While I'm enjoying my usual XXL espresso this inviting and glorious day….🥳……
I upgraded apps, and I really love my YouTube subscription.
In the latest update it became obvious why - 'We fixed som errors, improved the performance and drank far too much coffee."
I upgraded apps, and I really love my YouTube subscription.
In the latest update it became obvious why - 'We fixed som errors, improved the performance and drank far too much coffee."
Thoroughly enjoying an afternoon coffee from El Salvador, a blend of a washed coffee and a honey processed ('close to red honey process' was the answer I received when I queried which - exactly - honey process it resembled), served with organic hot milk and a dash of organic double cream.
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Enjoying a morning mug of some new coffee that arrived yesterday. It's from Columbia and black honey processed.
I liked this video because I remember being the totally clueless guy. I've actually done taste tastings for scotch but have never participated in one for coffee tastings. It's seems like a great idea to speed up the learning process concerning the tasting notes.
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