About the People

This Red Honey lot comes from the mountains surrounding Thiotte, Haiti, one of the country’s most celebrated coffee-growing regions.

Coffee people often describe Thiotte as Haiti’s coffee heartland because the area is high, rugged, mountainous, and deeply tied to coffee farming.

Most Haitian coffee farmers are not growing coffee on big romantic plantations. They are smallholder farmers working steep terrain, managing aging trees, navigating difficult infrastructure, and carrying forward a coffee tradition that has been part of Haiti for generations.

That is part of what makes this coffee so meaningful. Haitian coffees are rare because the supply chain is hard, the farming conditions are challenging, and the farmers who continue producing quality coffee are preserving something truly special.

About This Coffee

This particular lot was processed under the care of Fedner, who learned honey-processing techniques from Eddy Ramirez of the Ramirez Estate in the Dominican Republic. You may remember our Dominican Republic Ramirez Red Honey coffee. This Haitian coffee carries some of that shared processing knowledge while still expressing the unique growing conditions of Thiotte.

Honey-processed coffees are dried with some of the sticky fruit layer, called mucilage, left on the bean. In a Red Honey process, a significant amount of that mucilage remains during drying, which can help create more fruit, honey, and cane sugar sweetness in the cup.

What to Expect in Your Cup

This coffee is clean, smooth, juicy, and layered. Look for notes of juicy citrus, cane sugar, honey, red fruit, and yes — even a little bell pepper. We know. Stay with us.

The bell pepper note is more noticeable in the dry fragrance and gives the cup a fresh, green, slightly savory structure. This coffee does not taste like vegetables. It simply has an interesting savory edge that balances the sweetness and makes you pay attention.

For the best experience, try it black first and let it cool a little as you drink it. The citrus gets brighter, the red fruit becomes more defined, and the honey-like sweetness lingers in the finish.
This is not a loud coffee. It is layered, clean, and expressive — a beautiful example of what Haitian specialty coffee can be when careful farming, high elevation, and thoughtful processing come together.
P.S. I snuck down into the roastery and ground some of this one for our secret stash.
It’s that good.