Dominican Republic-Ramirez (Organic, Honey Process, Fair Trade)

Honey Process Description
Cultivated at an altitude of 1,400 meters in the Jarabacoa region of the Dominican Republic, this Caturra variety undergoes a red honey process. In this method, only the outer skin is removed while the pulp (mucilage) is left on the bean during fermentation. The result is a sticky-sweet quality with fruity undertones. The longer the mucilage remains, the longer the fermentation—creating a darker honey process and an increasingly sweet flavor profile.

Cupping Notes
Expect creamy hints of vanilla and a subtle nutty finish, with strong strawberry aromas that shift into a refined stone fruit taste. This low-acid coffee delivers a smooth, balanced sweetness perfect for those who appreciate the lush character of island-grown beans.