This year we have been experimenting with different processing methods for our decaf offering, and, for the first time, have a Yellow Honey process decaf from the Peralta family in Neuva Segovia, northern Nicaragua.
Falcon (our importers) have been working closely with the the Peraltas for over 7 years, and it is a relationship
that continues to prove successful, especially with the microlots that we continue to buy, yearon-year. For our honey process decaf, we’ve sourced coffees from two of the Peralta farms in the Dipilto and Jalapa mountain range.
The yellow honey process performs excellently as an espresso, as it gives extra body and a juiciness not always found in standard washed coffees. The term ‘yellow honey’ refers to the amount of mucilage that is left on the bean during depulping and drying. As a general rule, the more mucilage that is left on the bean, the “darker” the honey process is, all the way up to red and black honey, where none of the mucilage is removed. Typically, the yellow honey process
involves setting the pulping machine to remove around 50% of the mucilage.
After ripe cherries are handpicked and sorted between December and March. There is a wet mill on the farm where the ripe red cherry is deposited and weighed from each picker. The cherries then enter flotation tanks where ripes and un-ripes are separated by density. The selected cherries are then pulped in a Penagos eco-pulper to remove the skin from each fruit, the water is recycled and reused in this process before entering oxidation ponds to remove bi-products. The sticky pulped beans then enter fermentation tanks for between 14 and 18 hours before being washed in channels. The washed beans are then taken to the drying patios at the nearby mill of San Ignacio where they are regularly turned by rake to ensure good, even drying. The overall drying process will take around 10 to 12 days.