El Bosque - Yellow Honey

CI_PRODUCT_bosque.jpg
integral_929_ 639998.jpg
CI_PRODUCT_bosque.jpg
integral_929_ 639998.jpg
sold out

El Bosque - Yellow Honey

from 18.00

Tangerine oil, graham cracker, and roasted almonds

bag or jar:
Add To Cart

The Peralta family has been one of our greatest collaborators for the past four harvests. Since joining forces we have worked in a focused and regimented program to discover and improve processing for the coffees handled from the family of farms the two cousins, Julio and Octavio manage. There were many successes as well as failures, but we strongly believe that weʼve managed to produce a series of micro-lots every year that go above and beyond anyoneʼs expectations. While we produce over 60 micro-lots through- out the picking season Integral selectively chooses those which we feel are most interesting and offer an ideal expression of the goals at hand. Like snowflakes, every one of these small pickings is unique in its own right.

This is the third year we have been bringing lots from El Bosque - family farms located in Dipilto. Though it isnʼt the highest of their farms, El Bosque has always produced clean and noble coffee - with spice and a honey-like sweetness. We figured this would be a great platform to test some of the honey processes - leaving more mucilage or pulp on the cherry allowing us to exaggerate and retain more of the coffeeʼs sweet and fruited nature.

This particular lot is a single dayʼs picking from La Chacarra - one of the many plots on the farm. Working with a plot system has helped in both effectively managing the farm, from care to harvest, as well as given us a point of reference for correlating flavor. The dayʼs picking is taken to the wet-mill and de-puled with a water assisted stream. This allows the coffee to shake off most of itʼs sticky coating, but effectively leaves a clean and thin coating of this “honey.” Itʼs then taken to the dry mill and set to dry in thick layers on raised beds. The first hours are the overnight allowing a cool cure to set in before the sun comes up the following day. Total drying time for this lot was 14 days.

The resulting coffee is as complex as is it easy to drink. Though not tremendously dense in the mouthfeel - it does have a weight on the palate - the nose is sweet, spiced, and aromatic, and really evolves as itʼs cooling. It has a distinct citrus note, like tangerine, that's a nice introduction to the rest of the cup - which is balanced and elegant.

ORIGIN & PLOT
“El Bosque” - El Roble plot

ALTITUDE

1,449masl

VARIETAL

Red Catuaí

PROCESS

Picked ripe and depulped with a water assisted train. Light mucilage remains, then dried on beds in greenhouse for 15 days