HONEY MOON - Forest Coffee
HONEY MOON - Forest Coffee

HONEY MOON

A roller coaster of flavors, starting in blue fruits followed by red creamy frutis and a finish of coca cola.

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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Huila 
VARIETY

Variety

Pink Borbon 
ALTITUDE

Altitude

 1.650 MT 

 Extended Honey 

 This honey moon coffee had a pre-fermentation in cherry for 24 hours, followed by 48 hours of mucilage fermentation, and dried with the mucilage (Honey) for 24 days. These steps are what give this complexity to the profile.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Uriel Samboni 

Los Pinos 
Uriel is a producer from Chical, Huila, who since childhood was involved in the cultivation of coffee. From a young age, he developed all his knowledge in the world of coffee.In 2005 he decided to venture into a small lot, planting the Pink Borbon variety, wellknown in Huila. 5 years after starting with this crop, Uriel, began to experiment with drying in the sun under polyethylene shade, since he had heard that this could help improve the drying of his coffees and the quality of the same.In 2019 we met Uriel on a trip to Pitalito, where we found a unique coffee! After all theseyears, we had already experimented with new coffee processes, making more than all honey process coffees, which developed a great experience, where we generated a new coffee that we decided to call together Honey moon Borbon because it is out there from this world.  
8X2A3847

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