Chocolate Colombia | Black Honey | Chocolate Covered Cherries

Lot #95 | Roasted July 19

*Double Fermentation 

The Process

Honey. We hand-select the ripest cherries and float them to remove any underdeveloped ones. After that, we ferment them anaerobically for 3 days. Then we depulp the cherries—removing the outer skin while retaining mucilage. The mucilage is rich in sugars and nutrients that fuel microbial activity, leading to a unique and complex fermentation. After depulping, we ferment the coffee aerobically for 4 more days.Next, we apply a pre-drying stage, which slows down the fermentation, followed by a stabilization and drying period of 20 days. By the end of the process, the coffee parchment remains coated with the sticky mucilage, giving it a dark hue—hence the name Honey.

The Farmer

William Ome is from a small town in southern Huila called Acevedo. Raised on the farm he now runs with his family, they cultivate many specialty coffee varieties and other crops such as cacao.