Honey Chai Caturra

  • Honey Chai Caturra
  • Honey Chai Caturra

Honey Chai

Origin: Circasia, Quindío, Colombia
Producer: Ana María Donneys
Farm: Villa Libia
Varietal: Caturra
Process: Honey (Chai Spice–style fermentation)
Elevation: 1450 MASL

About This Coffee

Honey Chai is crafted using a unique fermentation method referred to as “Chai Spice” by the Primitivo team, named for the warm, spice-forward cup profile it produces.

This coffee undergoes two stages of controlled fermentation:

  1. Whole Cherry Fermentation (48 hours)
    The coffee cherries ferment intact. During this stage, excess cherry juice runoff—known as mossto—is collected and reserved.

  2. Pulped Anaerobic Fermentation (48 hours)
    After the outer skin is removed, the coffee is placed back into an anaerobic tank. The reserved mossto from the first stage is reintroduced.

The reused fermentation liquid is rich in beneficial microbes and nutrients. This helps guide and intensify flavor development, resulting in a distinctive, layered cup profile.

Flavor Profile

Expect warming spice characteristics reminiscent of chai, supported by sweetness from the honey process and structured acidity from the Caturra varietal. The cup is likely to showcase:

  • Baking spices

  • Brown sugar sweetness

  • Subtle fruit undertones

  • Smooth, rounded body