Honey Processed Gesha Coffee
Grown by the Tiko Coffee Collective in northern Malawi, our Gesha coffee undergoes the Honey Process at the MF Washing Station in Nkhota village. This method leaves the sticky mucilage on the seeds, imparting sweet and fruity characteristics. Lightly roasted, this coffee offers a full-bodied, sweet flavor with hints of jasmine, honey, and citrus fruits, showcasing the unique terroir of the Malawian highlands.
Grown by the Tiko Coffee Collective in northern Malawi, our Gesha coffee undergoes the Honey Process at the MF Washing Station in Nkhota village. This method leaves the sticky mucilage on the seeds, imparting sweet and fruity characteristics. Lightly roasted, this coffee offers a full-bodied, sweet flavor with hints of jasmine, honey, and citrus fruits, showcasing the unique terroir of the Malawian highlands.
Grown by the Tiko Coffee Collective in northern Malawi, our Gesha coffee undergoes the Honey Process at the MF Washing Station in Nkhota village. This method leaves the sticky mucilage on the seeds, imparting sweet and fruity characteristics. Lightly roasted, this coffee offers a full-bodied, sweet flavor with hints of jasmine, honey, and citrus fruits, showcasing the unique terroir of the Malawian highlands.
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In the early 2000s, Gesha found its way to Malawi and thrived in the region. Grown by the Tiko Coffee Collective in northern Malawi, this exceptional coffee undergoes the Honey Process at the MF Washing Station in Nkhota village.
During the Honey Process, a mechanical pulping machine removes the outer skin of the coffee fruit, leaving much of the sticky mucilage intact on the seeds. These seeds are then spread out on drying beds and regularly turned to ensure even drying.
This method balances the natural and washed processes, allowing the mucilage to impart sweet and fruity characteristics to the coffee seed. Unlike the Washed process, there is no fermentation stage. Instead, the seeds dry slowly, developing a complex and rich flavor profile.
Honey-processed Gesha coffee offers a unique tasting experience, highlighting both the inherent qualities of the coffee seed and the sweetness from the remaining fruit mucilage. The resulting coffee is lightly roasted to bring out its full-bodied, sweet, and fruity flavors, with hints of jasmine, honey, and citrus fruits.
The Honey Process enhances Gesha's complexity while preserving the distinctive terroir of the Malawian highlands, making each cup a true representation of the region's unique characteristics.
BREW RATIOS:
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins