When we putting out from fermentation barrels coffee to dry beds after 5 days fermentation process coffee with fermented mucilage smell like a good wine. Alcoholic flavors are everywhere. During fermentation protocol "anaerobic honey" coffee was depulped and placed to barrels with airlock to make sugars from mucilage become our rich honey flavor in green beens later.
Bees are showing up in a minutes. They feel how reach "mosto", a special liquid developing during fermentation by sugars. That why I believe this type of processing become to a "honey" name.
On picture: dark honey process coffee on dry beds in our farm, La Lejano Oriente, Fall 2023 season.
11/2/2023