Skip to product information
1 of 3

Don Alexis Extended Black Honey

Don Alexis Extended Black Honey

Regular price 200 SEK
Regular price Sale price 200 SEK
Sale Sold out
Tax included. Shipping calculated at checkout.

Weight: 200g

View full details

Satiating sweetness like after eating an almond cake (toscakaka). Smooth citrus notes. Very pleasant as a filtered brew.

More about the coffee

Tasting notes

Almonds, cacao, ripe orange, cake-like.

Variety: Red and yellow catuai

Catuai is a genetic hybrid of Caturra and Mundo Novo

The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced; it can be planted at nearly double the density. The plant’s shape allows for easier access to its cherries during harvesting. It is mainly characterized by great vigor and its low height; it is less compact than Caturra. and yellow bourbon. However, this rare and highly sought-after varietal from Villa Betulia, known for its complex aromatic profile, has been researched and traced to the Ethiopian Landrace. 

Read more about the fascinating research by coffee importer Café Imports with research institute RD2 Vision on their genetic tests on the pink bourbon. 

Process: Black honey extended

This coffee is produced using the "black honey" process, in which, after removing the skin, part of the pulp remains on the bean during drying.

The farm: Don Alexis

Owned and operated by the Ramirez-Navarro family, their story begins with founder Mr. Alexis Ramirez, a lifelong farmer whose passion for the land and dedication to agriculture that later translated into coffee cultivation in the 1990s. Though Mr. Alexis has since passed, his vision and values inspire them to preserve and grow the family legacy he built with such care.

In 2015, the family took a bold step forward and built their own micro-mill, “Los Campos.” This allowed them to process their own coffee, ensuring full control over quality and their value chain while reducing dependence on the cooperative system.

At Los Campos, they experiment with a range of processing methods, from classic high-quality washed coffees to innovative fermentation techniques, both aerobic and anaerobic.

Altitude

1750 masl