All lots
Lot 02 / 04
Roasted Tuesday · shipped Wednesday
Honey
Caramel
Espresso
1kg
Colombia · Huila
A honey-processed Huila grown at 1,750m and roasted for espresso — red apple, brown sugar and a caramel finish that holds up in milk.
Origin
Altitude
Varietals
Process
Harvest
SCA score
$29
/ kg wholesale
The cup
Red apple · Brown sugar · Caramel
The origin
Dried slowly on the patio
The Acevedo mills sit on steep ground at 1,750 metres, where the day cools fast enough to slow the drying. Cherry is de-pulped with the mucilage left on, then turned by hand on the patio for eleven days.
The honey process is what gives this lot its weight — a syrupy sweetness that holds its shape through milk without flattening the fruit.
How we brew it
Recipes — v60 · espresso · storage
Filter — v60
16g coffee · 250g water · 93°C
A single long pour. Grind a touch coarser; the honey body carries the cup.
Espresso
18g in · 42g out · 28 sec
Pull at 93.5°C. Sweetness peaks around a 1:2.3 ratio.
Storage
Rest 10 days · use within 45
Espresso roasts need the extra rest. Peak window is weeks two to four.
