India · Chikmagalur, Karnataka · Lot VIS-26-T318-H-01
Type 3.6 + Type 18 Sequential Red Honey
Orange Zest, Honey, Green Grape
Cup Profile
Palate
Acidity
Crisp, balanced
Best For
Cupping Notes
A delicate yet expressive cup showing crisp, balanced acidity from the first sip. Palate opens with fresh orange zest, honey and zesty nuances, supported by a smooth brown-sugar sweetness. The flavor evolves toward green grape brightness, adding a clean, refreshing lift.
Provenance
The Science
Process Notes
Honey (HSD)
Key Volatiles
Maltol · 4-Vinylguaiacol · Furaneol · Ethyl Acetate · Beta-Damascenone
The Process
Step 1
Cherry Reception & Sorting
Ripe cherries sorted at intake. Overripes removed; excess pectin causes off-fermentation at high mucilage retention. Floater cull essential.
Target ripeness
Uniformly ripe
Rejection
Overripes + floaters
Window
Same day as harvest
Step 2
Pulping to Mucilage
Disc pulper set to retain 20–50% of natural mucilage depending on target profile. Yellow Honey sits at the lighter end (20–30%); HSD retains 40–50% for a rounder, sweeter cup.
Yellow Honey
20–30%
HSD
40–50%
Machine
Disc pulper
Step 3
Brief Open-air Rest
Pulped parchment allowed a short open-air rest before drying to kick-start lactic fermentation and soften the mucilage for even drying.
Yellow Honey
6–12h
HSD
12–24h
Type
Open-air, ambient
Purpose
Lactic fermentation onset
Step 4
Raised Bed Drying
Parchment + mucilage spread on raised beds under shade. Regular turning prevents clumping of the sticky mucilage layer and ensures even drying.
Surface
Raised beds
Shade
Partial
Duration
12–22 days
Turning
Every 2–3 hours
Target moisture
10.5–11%
Step 5
Resting & Milling
Dried parchment rested before milling to stabilise moisture and integrate fermentation-derived aromatics into the green bean.
Rest
14–30 days
Milling
Disc huller
Final moisture
10.5–11.5%
Sort
Colour + screen
Pricing & Availability
52 kg available
Min. order 20 kg
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