La Loma Double Anaerobic Black Honey

In the past, when tasting long-fermentation honey-processed coffees from Central American farms, we often encountered dried fruit or dark berry aromas, along with a lingering fermentation note in the throat. Although fermentation techniques have become more refined in recent years—resulting in cleaner and clearer flavors—we’ve been hoping to explore more possibilities in flavor, such as floral notes and a juicy quality.

So, we experimented with a different variety, and the resulting flavor came very close to our original goal.

The first fermentation involved whole cherries for 3 daysThe second fermentation was done after removing the skin and pulp, leaving the mucilage intact, for another 3 days

The aroma leans toward deep red florals, while the flavor is dominated by ripe yellow fruits and red berries. The finish has a jam-like quality, which, after swallowing, transforms into a strawberry-dried-fruit-like aroma that returns to the nose.

Through our experiments, we discovered that low-temperature, long fermentation brings out better floral characteristics without producing excessive fermentation notes. The acidity and sweetness are also very well-balanced.