Costa Rica San Vito La Abejilla Black Honey

13 Sold37 in stock

RM 60.00

Region: San Vito
Elevation: 1600 MASL
Variety: Venecia
Processing: Black Honey Processed
Roast Level: Light Medium
Tasting Note: Mango Acidity, Brown Sugar and Tropical Fruit Sweetness, Silky Texture with a Long
Lingering Finish.

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Mango Acidity, Brown Sugar and Tropical Fruit Sweetness, Silky Texture with a Long
Lingering Finish.

Region San Vito
Elevation 1600 MASL
Variety Venecia
Processing Black Honey Processed
Roast Level Light Medium
Tasting Notes Mango Acidity, Brown Sugar and Tropical Fruit Sweetness,
Quantity 200g

Roaster Note:
What is BLACK HONEY

Black honey is the most complex, laborious, and expensive.
This is because it takes the longest time
to ferment and takes up space on the drying beds for up to twice as long compared to yellow & red
honey processing.

Dry time: 15 days
Technique: covered by a black plastic tarp while turned on raised African-style beds.
Flavour profile: full-bodied, sweet with fruity/pulp depth.
Mucilage: 100% intact during coffee drying

This coffee dry aroma reminds us of the sweet aroma of mango with flavor notes of tropical fruits
such as mango, sweet peach, and cantaloupe can be felt in the mouth.
The coffee finishing is a thick and charming interlacing of brown sugar and cantaloupe.
The overall sweetness is obvious and the taste is warm.

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guid

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Weight 0.2 kg
Pack Quantity

Country

Processing Method

Roasting Level

,

EACH BREWING METHOD GRIND SIZE REFERENCE

BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm

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