Miriam Perez Red Honey Microlot

£34.00
Region Maracala, Honduras
Farms Clave De Sol
MASL / Altitude 1300 - 1560
Process Red Honey
Tasting Notes Red Apple, Caramel

 

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Miriam grew up on her farm, which gives her an instinctive understanding of cultivating coffee in harmony with nature. For the first time, she has produced three different processes. The original natural, a black honey and a red honey. 

This red honey version is a super clean and elegant coffee with subtle notes of caramel and red apple and makes for a very classy filter coffee. There is a lingering peachy sweetness that is reminiscent of the heady aromas drifting around Miriam's farm. 

 

One of the main motivations of Miriam for choosing organic farming practices is her deep commitment to look after the rivers, forests and birds, all nature in the cycle of life; or "Espiral de la vida" (Spiral of life) as Miriam called it.

Climate change is affecting the existence of coffee plantations, which has made more urgent the work she has always believed in, the need to create micro climates by reforesting the woods. Miriam has dedicated herself to constantly plant trees, a practice that you can notice in her nursery filled with both baby coffee plants and saplings


 

Here, she explains the process the coffee goes through after being picked:

"The honey coffee process begins at the time of harvesting the coffee, it is here that the cherries are selected once they are 100% ripe. After finishing the harvesting process, the cherries are placed in raised bed under shade to extract some damaged beans."

Then the ripe cherries (colour like red wine) are placed in a tank filled with water, in that way the cherries are hydrolysed overnight, from around 3 in the afternoon until the next morning. After this time the wet cherries are deposited in clean bags and placed in the pulper hopper to be de-pulped.

 

 

 

 

 

 

 

They are transferred to the solar dryer, patios or under shade to be dried from 8-12 days (this depending on the weather). Once the coffee is dried to an 11 to 12.5 % of moisture content, it is packed in bags and stored in our warehouse at the farm, ready for the export preparation and shipment as agreed by the by our coop."

 

There is something very satisfying about tasting these coffees side by side and tasting the remarkable difference these processing methods make. The red honey is a clean classy version of the big boozy natural. You can buy both coffees from the same farm and have two completely different flavours 

 

Heart and Graft Recipe Book:

MIRIAM PEREZ RED HONEY PROCESS

ESPRESSO:

Espresso based on a Sage barista pro which brews at 9 bars with up to 18grm basket. 

Dose: 18 grm

Yield: 44 grms

Time: 27 secs

Flavours we found: Flavours of Cinder Toffee and Bakers Chocolate. 

FILTER:

For this coffee, we’ve brewed on an Aeropress

Dose: 14 grms

Brew Water: 200 grms

Time: 2.00 min

What we found: Flavours of Nectarine, Red apple and Caramel.