The Texas Honey Roast Anaerobic process, Is OUR Darkest and Boldest Roast that starts with selecting handpicked mature coffee cherries with a Brix degree (a measurement of sugar content) near 26. Selecting the cherries when they are at their ripest ensures a high sugar content, which helps feed the anaerobic process.
The coffee is de-pulped and put in air-tight, stainless steel tanks with the mucilage left on. The absence of oxygen stimulates an anaerobic fermentation process. The process develops in a unique series of acids, such as lactic and malic, which results in a very complex flavor.
What is Honey Roast Coffee Beans? It is a process known for its use of the processing style. After the coffee bean cherry is de-pulped – after the fruit has been stripped off of the beans – the sticky "mucilage" the covering of the bean is left intact, instead of being immediately washed away as it is with a standard “washed coffee,” leaving the Honey of the bean!
Leaving that coat on the bean gives the coffee a sweeter taste or honey-like taste. Honey processing has its roots in Costa Rica but spread to other countries in Central America and other countries and places. In addition to its distinctive taste, it has the environmental benefit of using less water during processing, thus adding conservation of our environment. This Texas Honey Roast Anaerobic High Octane, along with the Anaerobic process combined with our eco-friendly, gas and oil-free roasters, complement our "Texas Honey Roast Coffee."