Colombia Red Honey is a sweet and complex coffee of dark berries and ripe bananas, medium body with a nice balanced acidity and a delicate cocoa finish.
Colombia Red Honey




$15.99 / 400 g

Use: Clever Dripper, Pour Over, French Press, Espresso

Grower: Resguardo Inga Aponte Process: Red Honey Variety: Caturra                                                   Elevation: 2150 m Region: Nariño

Clever Dripper

  • Grind: Baratza Encore #20 (medium)
  • Beans: 25 grams
  • Water: 425 grams
  • Temperature: 93 deg C
  • Start timer and pour 100 grams water and allow to bloom for 30 seconds. Slowly add remaining 325 grams of water (1 cm below edge of dripper), stir gently, cover and steep until timer shows 3 minutes. Place dripper on server. Drain down approximately 20 seconds.
  • Tasting notes: Dark berries, caramel

 

French Press

  • Grind: Baratza Encore #26 (medium-coarse)
  • Beans: 45 grams (5 level scoops)
  • Water: 600 grams
  • Temperature: 93 deg C
  • Start timer and pour 200 grams water. Stir gently and let bloom for 30 seconds. Slowly add remaining 400 grams water. Stir gently again. Cover and brew until timer shows 2 minutes 30 seconds. Plunge and serve.
  • Tasting notes: Ripe, dark berries, cocoa

 

Hario V60

  • Grind: Baratza Encore #17 (medium)
  • Beans: 17 grams
  • Water: 250 grams
  • Temperature: 93 deg C
  • Start timer and pour 50 grams water in circular motion to fully saturate grinds. Let bloom for 30 seconds. Slowly pour remaining 200 grams water in circular motion, avoiding paper filter. Total brew time approximately 2 minutes.
  • Tasting notes: Dark berries, light citrus zest

Espresso

  • Beans: 18 grams
  • Grind: fine
  • Espresso shot pulled for 27 seconds
  • Total yield in cup: 32 grams

 Narino Colombia

Nariño is located in the west of Columbia, bordering Ecuador and the Pacific Ocean. It is home to thousands of smallholder coffee producing families of the Inga community. Colombia’s three ranges of Andean mountains converge in Nariño, presenting ideal altitudes and fertile soil for high grown Arabica production. Columbia is currently the third total highest in annual coffee production in the world, after Brazil and Vietnam and is highest in terms of the arabica bean.

The Inga tribe is comprised of descendants of the ancient, pre-Hispanic Incas. Unfortunately, due to violence and being forcibly involved in poppy and heroin production in the 1990’s, the Ingas were trapped in a life of cruelty until as recently as ten years ago.  In the last decade the mountains have become a safe zone for the Inga tribe, and illegal crops were eradicated to give way to a new culture: coffee!  The Caturra variety has been planted in the Inga territory at an average of 2150 meters above sea level. This elevation, combined with the Galeras Volcano constantly shedding nutrient-rich ash, makes for an exceptionally complex and sweet coffee.

Resguardo Inga AponteDuring Honey Processing, some of the mucilage, the sticky substance surrounding the 2 seeds of the coffee cherry, is left intact. This extra mucilage that is left on the seed, asserts it’s flavours on the coffee. Depending on the amount of mucilage that remains, the length of drying time and the amount of sunlight the beans receive, the farmer can adjust the flavour of the cup. There are 3 levels of honey processing: yellow, red and black, with drying times progressively longer and with less sunlight. Our Columbia Red Honey is dried usually on overcast days or in the shade. The longer drying time, though more labour intensive and time consuming, makes for a tasty, complex and rich cup!