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WINE HONEY

DESCRIPTION

We wanted to give this specialty coffee a creamy profile, thanks to a controlled, oxygen-free fermentation for 72 hours. This creates sensations of intense yet elegant fruit, notes of anise liqueur, and a sweet burst of vanilla and chocolate, with a complex finish of spices and sweet caramel.

Flavor and Aftertaste

This coffee offers a creamy and juicy acidity, similar to that of fruits like white grapes and ripe peaches. Its natural sweetness is reminiscent of milk chocolate and vanilla, balanced with a subtle touch of anise. The aftertaste is persistent and sophisticated, with echoes of white wine, ripe fruits, and sweet spices that linger long after the sip.

FERMENTATION

This coffee underwent a controlled fermentation without oxygen for 72 hours, using coffee must to intensify the fruity and creamy notes. This anaerobic process allowed for the development of a clean yet deep profile, enhancing the aromatic complexity and natural sweetness of the bean without generating defects or oversaturation.

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Caturra

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1600 plus

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Libyan Village

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Red Honey process with anaerobic fermentation

© by Café Monte Primitivo

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