Leonid Ramirez, Black Honey

Apricot & stewed peach, juicy body with a lingering brown sugar aftertaste.

From our 3 year old relationship with pioneering young producer, Leonid Ramirez, we're excited to share this delicious Black Honey lot! More than just processing terminology hype, the black honey process aims to create more depth of fruit flavours by leaving part of the exterior fruit on the coffee bean as it dries. With slow turning on the drying patios, Leonid encourages increased fermentation somewhere between the washed and natural processes. In the cup you'll find fresh apricot & rich stewed peach with a juicy body and lingering brown sugar aftertaste. Enjoy!

Leonid Ramirez’s Black Honey process coffee, roasted by Five Senses, offers a distinct profile defined by notes of apricot, brown sugar, peach, and stone fruit. The Black Honey method is a meticulous technique where the coffee cherry is depulped but left with the entirety of its mucilage intact during drying. Because this sticky layer is rich in sugars, it significantly influences the final cup, often resulting in a heavier body and heightened sweetness compared to washed counterparts. To better understand how these specific processing techniques impact the final cup, you can explore our processing methods explainer. As you experience the stone-fruit characteristics of this lot, you may find it helpful to reference the flavor wheel to identify and categorize the nuanced sugars and fruit-forward acidity present in this unique offering from Leonid Ramirez.