Introducing 18 Rabbit Black Honey coffee, our next limited release offering. For this coffee we want to highlight the processing method.

18 Rabbit has a beautiful jam-like body with notes of black tea, honeysuckle, apple, and ripe strawberry in the cup. In a world full of funky coffees, this black honey strikes a balance of approachability and fermentation; call it a gateway coffee to the beautiful world of unique processing. In our cupping room we’ve been brewing this with 1:16.5 ratio using the 4:6 brew method with three total pours. We find that ratio in combination with the clarity of our three-pour method, helps highlight the jam like mouthfeel while balancing the acidity and overall sweetness in the cup.

This 18 Rabbit black honey process is the first single origin Honduras we’ve offered and can’t wait to share it with you all. This coffee is from a collective of thirteen women owned farms owned by the Zelaya Ontreras Family. Dulce Marlen, the owner of Finca Dulce Luna, is the owner of 18 Rabbit exports and works on building direct relationships with importers and roasters.

Dulce Marlen, along with her husband, pioneered the practice of Biodynamic and organic farming techniques; a regenerative practice that intentionally involves harmoniously working with nature to help improve both soil and growing conditions for their crops. Their persistence has been rewarded with members of the 18 Rabbit family placing top 10 in Honduras’ Cup of Excellence.

The black honey process is a method in which the coffee cherry’s skin is removed leaving the pulp of the fruit (mucilage) intact. The coffee then goes through an 18-hour fermentation in the shade before getting laid out on a patio to dry for approximately 15 days. As it begins to dry out the sticky pulp starts to change in color from white, to yellow, to red, and then black. The result is an approachable, sweet, and unique product that we’re excited to share with you all.