HOMABAY: MISADHI GROWERS & AKINYI SHAMBA PROJECT
RED HONEY PROCESS
Honey processing strikes a balance between the natural and fully washed methods, where the outer pulp is removed before drying, leaving a slimy mucilage layer on the beans. This process can lead to a cleaner cup compared to natural processing, with a bright acidity and a nuanced flavor profile that reflects the characteristics of the coffee bean itself.
Tasting Notes:
CHERRY
STRAWBERRY JAM
JAGGERY
Coffee Attributes:
ACIDITY
BODY
SWEETNESS
THE FARMER'S STORY
Akinyi Shamba project has significantly impacted the Western Kenya coffee farming community, by sharing her knowledge on how to elevate coffee through alternative processing methods. This coffee was fermented in sealed containers, pulped and placed in barrels with water the next day, and dried on beds the day after. This was done to achieve a clean cup, deep fruit notes and medium acidity.