コロンビア　エキゾチックピーチ

this is a honey-processed colombian coffee roasted by coffee roast sai. honey processing means the coffee cherry's mucilage is left on the bean during drying, which encourages natural sugars to develop and carry through into the cup. the result here is a profile centred on honey and honeycomb, sweet and smooth with a syrupy quality. because honey-processed coffees sit between washed and natural in body and sweetness, they respond well to pour-over or filter methods that let those softer, sweet notes come through cleanly. keep water around 90-93°c and avoid over-extraction to preserve the delicate sweetness.