Dominican Republic · Medium Roast · Red Honey Process Juicy Stone Fruit • Milk Chocolate • Honey Sweetness Miel Roja begins in the Dominican Republic, where coffee cherries are carefully cultivated and harvested before undergoing the Red Honey process. After harvesting, the cherries' outer skins are removed while a portion of the naturally sweet fruit layer, called mucilage, remains on the beans during drying. This carefully monitored process helps develop the coffee's body, sweetness, and fruit-forward character. The term "honey process" refers to this naturally sticky layer—no honey is added. Roasted to a balanced medium level, Miel Roja presents layers of molasses and chocolate with bright red-fruit acidity. Origin Sourced from Dominican Republic, where ideal mountain growing conditions produce exceptional specialty coffee. Country: Dominican Republic Curated by: Montalava Co. Flavor Notes Molasses · Chocolate · Red Fruit Acidity Roast Level Medium Roast — balanced body with bright red-fruit acidity, presenting layers of molasses and chocolate. Processing Method After harvesting, the cherries' outer skins are removed while a portion of the naturally sweet fruit layer, called mucilage, remains on the beans during drying. This carefully monitored process helps develop the coffee's body, sweetness, and fruit-forward character. The term "honey process" refers to this naturally sticky mucilage layer — no honey is added. Brewing Recommendations Pour Over (V60, Chemex) — highlights the fruit notes AeroPress — rich and concentrated French Press — full body, smooth finish Espresso — sweet and complex From the Farm Miel Roja begins in the Dominican Republic, where coffee cherries are carefully cultivated and harvested before undergoing the Red Honey process. Roasted to a balanced medium level, Miel Roja presents layers of molasses and chocolate with bright red-fruit acidity.
