Crimson Coffee House

Experimental Honey

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Experimental Honey

Light Roast 

Tasting Notes: Shortbread, Pear, Honeycomb


Chanchamayo, Peru




Caturra, Typica, Bourbon, Pache


1600 – 1750 masl

Coffee Roots

In July 2022, we visited our friends at NARSA to see how the year's harvest was coming along. We brought microbe starters with us to inoculate coffee during fermentation. The grand idea was to measure the quality of several methods with as little investment needed as possible. We had the help of the entire team, floating fresh cherry, pulping, then adding the coffee with attached mucilage into individual plastic barrels. The coffee fermented for roughly two days inside the vats with added fruit and yeast, then transported to, and dried on, drying beds built by Don Julio, at roughly 1200 masl. The drying process took approximately 18 days for the entire lot of honeyed coffee. We find notes of sweet cookies, soft fragrant fruits, and browned sugars.