We give each coffee from our partner producers a name that reflects the unique characteristics and flavors of the beans. On our packaging, you'll find names like Floral Symphony, Creamy Cultured Brilliance, and Duo Cherry Velvet—all names from the lohas selection.
Our Duo Cherry Velvet Coffees are produced using the Hydrohoney process.
The Hydrohoney process is an innovative coffee processing method, particularly used in Colombia by our partner producers Jhoan Vergara and Nestor Lasso, though it originated in Costa Rica. This technique combines elements of natural drying, controlled fermentation, and the use of fresh cherries to create coffee with unique flavor profiles.
Hydrohoney Process:
-
Cherry Selection and Disinfection:
-
Cherries are picked at an optimal, even ripening stage from healthy trees. Once harvested, they are brought to the processing station and disinfected using water with 5% alcohol. This process removes floaters, leaves, stems, and any unwanted debris that could introduce undesired microorganisms into the fermentation process. The cherries undergo a maximum 24-hour oxidation process while still in the cherry. This oxidation step helps to increase the temperature of the cherries, boosting their sweetness and fruitiness.
-
Aerobic Fermentation:
-
The cherries undergo an aerobic fermentation in a closed drum, which enhances their sweetness and fruitiness. This process is key to the flavor profile of the final coffee.
-
Fermentation Enhancement (Mosto):
-
To further boost fermentation and develop more complex flavors, a Mosto is added. Mosto is a concentration of yeast made from the same variety of coffee cherries, and it is prepared by adding water and sugar to help keep the natural microorganisms alive. Importantly, the microorganisms used are not sourced externally from labs or industrial processes; they are native to the farm’s environment—on the cherry skin, leaves, stems, and in the soil. No additional fruit or sugars are added during fermentation, but sugar is used to maintain the Mosto, which then aids in more effective fermentation and flavor concentration.
-
Thermal Shock (Quenching):
-
After fermentation, the cherries undergo a thermal shock by being immersed in water at 50°C for 5 minutes. This step, known as quenching (as referred to by Lohas Beans), is designed to halt the fermentation process by killing the microorganisms. It effectively “pasteurizes” the cherries, preventing further breakdown of sugars and stabilizing the flavor.
-
Final Drying:
-
The cherries are then dried using a hermetically sealed dehumidifier, where recirculated dry air (not hot) is maintained at a consistent temperature of 30-32°C. The cherries are dried to a moisture content of about 16-18%, which is considered a "half-dried" state.
-
Hydrohoney Technique (Duo Cherry):
-
The hallmark of the Hydrohoney process, or what we refer to at Lohas Beans as “Duo Cherry Velvet”, is the combination of two types of processed cherries:
-
Half-dried cherries: These cherries have undergone partial natural drying, as described above.
-
Fresh, undried cherries: These are newly harvested cherries that have not been processed.
-
These two types of cherries are mixed together and then rehydrated, allowing for further fermentation and flavor enhancement. This mixture creates a distinctive appearance in the coffee, with some beans being brown (from the natural processed cherries) and others green (from the washed cherries).
What Makes It Unique:
The Hydrohoney process method is innovative because it blends naturally processed coffee with washed coffee. This hybrid approach results in a coffee with enhanced complexity, sweetness, and a well-rounded flavor profile. The careful control of fermentation and drying steps gives the coffee vibrant, velvety and unique characteristics. The outcome is a coffee that stands out, offering exceptional flavor and distinctiveness, making it an excellent choice for competitions and high-quality specialty coffees.
Our Duo Cherry Velvet Coffees are:
Duo Cherry Velvet Hydrohoney Bourbon Sidra by Nestor Lasso (90+)
Duo Cherry Velvet Hydrohoney Chiroso by Jhoan Vergara (90+)
Duo Cherry Velvet Hydrohoney Java by Jhoan Vergara (89+)