This is the second release from Ming Kopi — the same farm and dedicated team, expressed through a different processing method. While the natural lot showcased a vibrant, fruit-forward profile, this honey process reveals a softer, sweeter side of the coffee.
During honey processing, a layer of sticky fruit mucilage is intentionally left on the parchment as the coffee dries. This extended contact enhances sweetness and texture, resulting in a cup with smooth notes of milk chocolate and demerara sugar, balanced by gentle tropical hints of papaya. Rich yet clean, it’s an approachable and comforting expression of the coffee.
Another showcase of Ameng and his team’s craftsmanship, offering a different perspective on the character and potential of Saribudolok coffees.
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