Diego has really been into his honey processing and we’re here for it. Last harvest we had his Colombia varietal in the form of Golden. This year Diego’s gone big with a Pink Bourbon. He’ll start his honey process like with most of his coffees a large bulk ferment, this time in sealed barrels for 48 hours, before pulping but leaving the mucilage on for the drying, which takes up to 20 days in the marquesina (parabolic dryers). Lastly it gets the mucilage removed ready for export.

Although honey processing doesn’t always lend itself to sweeter flavours this was right up the sweetness alley, immediately we were greeted with honeyed cereal like [INSERT NAME BRAND HERE] and candied orange. Whilst still having all the fruit notes we’ve come to love with Diamante’s lots.

We’ve heard this was Diego’s favourite from this harvest and we can see why. Keep ‘em coming and well keep on slurping.