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A honey-process sibling to Margarita’s lychee line from Café Las Margaritas in Quindío. Skin off, mucilage on: cherry sugars soak into the seed as it dries, so the cup is rounder than the washed Yu He Pao lot — lychee sweetness wrapped in a dew of honey, rose and white peach in the mid-palate.
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Same mountain, different texture. The washed Yu He Pao lot is the orchard at first crack of the shell. This Jade Dew honey lot is the nectar that follows: depulped cherries keep their sticky mucilage, slow-dried so sugars and florals set into a silkier body.
Process
Honey process: ripe-only float sort, depulp, retain mucilage, raised-bed dry. Margarita’s fruit-named lots often add a controlled anaerobic / juice-infusion step so lychee and flower notes stay vivid without losing honey sweetness. Sweeter than washed, cleaner than natural — dew, not jam.
Cup
Dry: ripe lychee, honey, white flowers. Hot: lychee jade dew, rose, white peach; soft acidity, silkier body. Cool: lychee nectar and jelly, a long floral-sweet finish. For drinkers who want the fruit bomb with more wrap and less edge.
How it differs from the washed Yu He Pao lot
Washed: clearer, tea-like, photorealistic lychee.
Honey (this lot): sweeter, rounder, more nectar. Sell them as a pair.
Brew
Light to medium-light. V60 or Kalita Wave, 1:15–1:16, 90–92°C, medium-fine, 30–35 s bloom, 2:15–2:40. Hot for florals, cooler for dew. Iced pour-over and cold brew push the nectar.