Sinzan honey

Beans: Bali Sinzan Honey

Roaster: Million Coffee, Kyoto

Roasting Degree: Medium 
Varietal: Paca-Mara

【Impression】

Medium to Dark, velvety, floral aroma with freshly roasted almonds, mellow but bold, well matured, fullness, round, flavorful, nutty, juicy sweetness, fruity  as vermouth cassis, sterically-constricted, thick, full layered sweetness, thin layer of lemony acidity sandwiched, soothing bitterness as bottom, long lasting sweetness as aftertaste.

Creamy sweets such as zuccotto, Italian sweets made of round sponge cake with chocolate, cream, and candied fruit. 

【Note】

Bali Sinzan is one of well-known honey processed beans.  Honey process (Café Miel) is now widely known and applied in Central America, such as Costa Rica and Nicaragua, but relatively new term describing beans dried with "honey",  a fruit pulp, cling to coffee beans, which profoundly impacts cup character.  This process, somewhat, similar to, or may be "compromise" between, both the natural processing method and the wet method.

Honey process Flavor of honey processed coffee is often diagnosed as "DEEPLY SWEET" and "FULLY MATURED"; however, this character may be derived from full-ripe coffee beans. Compared to wet process, the honey were rounder in acidity, with less citric brightness.

Lately there are wide variation among Honey processing method through adopting mechanical demucilagers, machines replace manual labor of "ferment and wash".  Does this implication changes flavor?  To be honest, it is difficult to tell.  Flavor of green coffee beans varies also by drying methods.  Honey process itself has growing, developing and expanding.  I assume there are only one indication: Try traditionally processed "honey coffee" and see whether or not flavor fit you.