Processing: honey Degree of roasting: light SCA score: 88.00 Flavor profile: caramel, peach, dark rose, black currant
Coffee has a special processing method - Honey. It consists in removing the skin and part of the pulp.
The variety, SL 28, is native to Kenya and was transported to Central America as part of the introduction. Thanks to the special processing of honey, a unique taste is created, balanced between Kenyan sweetness and pronounced notes of tropical fruits..