No, I’m not talking about people who add honey to their coffee, and even less about adding artificial flavours in ours. I’m really talking about a naturally honeyed coffee through the Honey Process! But what is the “Honey Process”? Let’s Start at the Beginning Coffee beans come from cherries, that come from a tree called, simply enough, the coffee tree. In this cherry, we usually find 2 seeds, which are in fact 2 coffee beans. I say usually because for the Tanzania Peaberry, there is only one! And like the majority of stone fruits, this coffee cherry contains mucilage. This is where it becomes interesting! The Different Processes Once the
Géogène = that which comes from the earth Micro-roasting = our same artisan roasting, respectful of the nature of the product, on a much smaller scale. Lets start at the beginning. Coffee and the way it is cultivated, fermented, stored, roasted, brewed and savoured has greatly evolved in the last few years. In this blog article, we will of course talk about Géogène, but to get a better understanding, we will also talk about coffee’s 3rd wave. Which means there was a first and a second wave, that can be described like this:The first wave was the democratization of coffee: a significant growth in production at the expense of quality.