Lot 04 · Honey Process · Harvest 2025/26
Mucilage left intact through controlled, sensor-monitored drying. A bright, chocolate-forward cup over a creamy base, the most acid-forward of our three lots.
The Process
Ripe cherries are hand-selected at the peak of maturation, then immediately de-pulped while leaving the mucilage intact on the parchment. The coated beans rest on raised African beds for 14 to 18 days, hand-turned multiple times daily.
Throughout drying, our sensor network continuously logs ambient humidity, bean moisture, and surface temperature, so the curve is consistent across the entire lot, not just the well-positioned beds.
The result is a cup that asks specialty roasters to rewrite their assumptions about what Robusta can deliver.
Lot Spec Sheet
Cupping Profile
Dark chocolate and light herbal notes, with hazelnut and walnut.
Bitter chocolate with a bright, lifted acidity.
Creamy and rounded mouthfeel.
Persistent, closing medium-sweet.
"The most acid-forward of our lots, bright chocolate over a creamy base. Lab-evaluated under SCA protocol by a Q-grader."