Anny Ruth • Black-Honey-Processed Red Bourbon

Origin

• 🇸🇻 El Salvador

Tasting notes

Character

• Sweet
  25
• Comforting
  20

caramel • chocolate • dates This coffee from Anny is a classic. I’m really liking the smooth mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. of this cup and picking up just a touch of developed fruited sweetness on a sweet chocolate-forward profile. The coffee is a black honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., but the taste lends more so to a washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. than a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.. I’m developing this roast further past the first crackFirst crackThe audible pop when steam pressure fractures the bean during roasting (~196°C). Light roasts are dropped shortly after it; dark roasts continue toward a second crack. to draw out that El Salvador dark chocolatey developed sweetness and think it really scratches that medium-dark profile that many enjoy. Great for espresso and cold brew especially, but I think this can be brewed any way and be tasty.