Master Origin Nicaragua

Nicaragua

"Black Honey"

______

MASTER ORIGIN Nicaragua contains a rare “black-honey” processed Arabica,

produced by a select few farmers in the region.

It is a meticulous process that results in a delicious cup of satiny smooth texture and sweet cereal notes.

100% ARBICA FROM NICARAGUA

Unique Processing method

100% Arabica, this unusual coffee is made partly with “Black Honey” processed beans.

In this method, farmers pulp their coffee cherries as they normally would,

but then dry the beans with of most the coffee fruit (“mucilage”) still remaining.

The process requires constant monitoring to perfect the flavours and prevent defects. It can take up to several weeks to

correctly dry the coffee. But the result is rewarding, since the Honey process allows coffee’s natural sugars to infuse the very

heart of the bean with their soft sweetness, resulting in a very balanced and sweet cup.

There are different methodologies for the Honey processing. The so-called Black Honey process requires 100% of the

mucilage left on the bean. Due to the high stickiness of the coffee,

frequent rotation and mixing are needed to avoid the formation of coffee blocks.

It is one of the most difficult processes and takes a lot of time and care from the grower.

It could takes approximately 30 days to fully dry the coffee.