If Black Honey coffee processing were the easy road to a nectarous coffee, they’d all do it. But only a few farmers dare. It’s a rare process because it calls for meticulous monitoring during the drying of coffee beans. Master Origin Nicaragua with ‘Black-Honey’ processed Arabica contains this coffee. It gives this Nicaraguan Arabica its smooth honeyed texture and sweet cereal notes.
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During coffee production, the Arabica coffee cherry’s fruity outer flesh is removed and the coffee beans are spread out to dry in a thin layer. It’s just as it is with natural process coffees, except with Honey process coffee almost all the sticky mucilage is left hugging the coffee bean. With daily diligence they rake and rotate and mix these incredibly sticky coffee beans to make sure only good flavors develop. The fruit’s natural sugars go deep into the heart of the bean during this time of drying. They call it the Black Honey process - mastering it produces that satiny sweetness for those who go the extra mile.
Split roasting Master Origin Nicaragua with a medium and a slightly shorter roast keeps these Nicaraguan coffees in balance.
Master Origin Nicaragua with ‘Black-Honey’ processed Arabica is a nectarous coffee - it has a satiny smooth texture and warming sweet cereal notes. Its distinct sweetness comes from the rare Black-Honey process.
Ingredients and Allergens
10 Nigaragua capsules of roast and ground coffee for the Nespresso system.