Red Honey

COFFEE Arabica, Honey Process

Coffee fermented in its own ‘honey’? You heard that right.

Honey processing has taken the coffee world by storm — and for good reason. The process depends on how much of the sticky, fruity mucilage is left on the coffee cherry after pulping. From White to Black Honey, each stage reveals a wildly different layer of flavour.

We found our sweet spot with a Red Honey process. Arabica cherries were selectively handpicked before being carefully pulped to leave a decent layer of mucilage still on them. They then underwent a 48-hour submerged fermentation before being dried naturally under the sun.

There’s a reason why honey-processed coffees are so highly sought after — from syrupy bodies to bright, fruity flavours, they offer everything you could want from your cup and more.

Our Red Honey is no different. The first sip feels like a velvety red carpet being rolled out in your mouth, setting the stage for waves of dark chocolate and prunes to shine.

FLAVOUR NOTES Dark Chocolate and Prunes

RECOMMENDED BREWING Pour Over, French Press, AeroPress

BREW Pour Over (Hot and Iced)

RECIPE For a pour over, place a filter in your dripper and rinse with hot water to eliminate the taste of paper. Add 15g of medium-ground coffee. Pour 250ml of hot water (92-94°C) in slow, circular motions, starting from the centre and moving outward, allowing the coffee to bloom, and continue pouring until the desired amount of water has passed through.

NOTE The 'best brewed with' list suggests methods for the best cup, but isn’t restrictive — this coffee can be ground and brewed however you prefer.