Kenya - Ngacha Estate, Red Honey

The farm

Same trees, same day, more mucilage left on. Red honey is where Ngacha starts to feel dense rather than bright.

Martin dries these lots on the shaded end of the beds and moves them into the sun only late in the process.

It is the one we reach for on an espresso bar when we want red fruit without losing sweetness.

The process

Red Honey

More mucilage is left on the seed and the drying is slowed down, so a longer, warmer fermentation happens on the bed. Heavier body, deeper sugars.