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honeymoon, costa rica coffee from 3c roastery - 92 phan kế bính

costa rica coffee

HONEYMOON

by 3c roastery - 92 phan kế bính · hanoi, vietnam

you'll taste lemon before grapefruit. this is honeymoon, a honey costa rica from 3c roastery - 92 phan kế bính.

lemongrapefruitcitrus zestcaramelhoneyhoneycombcocoa
₫2,900buy from 3c roastery - 92 phan kế bính

the bean

origin
costa rica
process
honey
varietal
caturra
status
in stock
honeymoon is a caturra from costa rica, roasted by 3c roastery. the honey process, where some fruit mucilage is left on the bean during drying, gives it a naturally sweet, sticky character that shows up clearly in the cup. expect bright citrus up front, lemon and grapefruit with a hit of zest, then a longer finish of caramel, honey, honeycomb, and a touch of cocoa. that balance of acidity and sweetness makes it well suited to filter brewing, where those layers have room to open up. grind medium and keep water around 9394°c to avoid pushing the citrus too sharp.

common questions

What does HONEYMOON taste like?

honeymoon leads with bright lemon, grapefruit, and citrus zest, then settles into sweeter, rounder notes of caramel, honey, honeycomb, and cocoa. the honey process gives it a naturally sugary body that connects the citrus and the darker finish.

How is HONEYMOON grown and processed?

it is a caturra varietal from costa rica, processed using the honey method, meaning the beans are dried with part of the fruit mucilage still attached, which adds sweetness and body compared to a washed coffee.

How should I brew HONEYMOON?

filter brewing works well here, as it allows the citrus acidity and honey sweetness to come through clearly without muddying either. a medium grind and water around 9394°c will keep the lemon and grapefruit bright without turning sharp.

about 3c roastery - 92 phan kế bính

your first sip tells you everything about 3c roastery's commitment to vietnamese coffee. they work exclusively with da lat highland arabica, and the difference hits immediately, clean brightness that cuts through hanoi's humid morning air. the beans crack with authority during roasting, filling their phan kế bính shop with smoke that smells like caramel and toasted nuts. each cup carries the mineral-rich soil of the central highlands, proof that vietnamese arabica deserves serious attention beyond the typical robusta exports.

all coffee from 3c roastery - 92 phan kế bính

hanoi, vietnam

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