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The Black Honey process is a drying process where part of the cherry remains on the bean and is covered while drying. The term ‘honey’ relates to the ‘mucilage’ (sticky substance) left on the coffee bean. Traditional fully-washed coffees have the skin and pulp removed by mechanical washing, but during the honey process the producer will use a hand-roller which gives them full control of the level of mucilage left on the beans.
Medium roasted to bring out the sweet, fruity undertones, and a balanced acidity.