Dominican Wholesale Coffee, Red Honey Process

Dominican Coffee Red Honey is a distinctive process coffee that hails from the Jarabacoa Region in the Dominican Republic, where unique growing conditions contribute to its exceptional character. It is processed using the red honey method, which imparts a sweet and fruity flavor profile to the beans, setting it apart from other varieties.

Flavor Notes: Strawberry, Stone Fruit, Smooth, and Balanced

Processing: Red Honey Process

Roast: Medium/Light Roast

Additional Information:

• Drying: Raised Beds (A natural drying process that results in a sweeter, more floral flavor)
• Farm: Ramirez Estate
• Microlot
• pH: 4.8
• Single Origin Coffee

• The red honey process, also known as the pulped natural process, involves removing the skin of the coffee cherries and drying them without washing. Unlike the natural process, some of the fruit remains attached, primarily the sticky mucilage that resembles honey. As the beans dry, this mucilage oxidizes and darkens, influencing the flavor. Red honey beans are turned less frequently than yellow ones during drying, allowing for deeper development of fruity notes. This method enhances the complexity of Dominican Coffee, offering diverse flavor profiles from the same harvest and gaining popularity among coffee enthusiasts.