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colombia aponte honey, colombia coffee from dear deer coffee roasting bar ellerslie

colombia coffee · decaf

Colombia Aponte Honey

by dear deer coffee roasting bar ellerslie · auckland, new zealand

you'll taste lemon before grapefruit. this is colombia aponte honey, a honey colombia from dear deer coffee roasting bar ellerslie.

lemongrapefruitcitrus zeststone fruitcaramelhoneyhoneycombsugar canemilk chocolatedark chocolatecocoa

the bean

origin
colombia
process
honey
status
in stock
colombia aponte honey is a decaf coffee from colombia, roasted by dear deer coffee roasting bar ellerslie. the honey process leaves some of the fruit mucilage on the bean during drying, which bridges the brightness of washed coffees and the body of naturals. expect a cup that moves through citrus, lemon, and grapefruit at the front, stone fruit in the middle, and a sweet, lingering finish of caramel, honey, honeycomb, sugar cane, milk chocolate, dark chocolate, and cocoa. because it is decaf, lower brew temperatures around 88 to 92 degrees celsius help avoid harsh extraction while preserving those sweeter, fruit-forward layers.

common questions

What does Colombia Aponte Honey taste like?

it leads with bright citrus, lemon, and grapefruit, moving into stone fruit and honeycomb sweetness, and finishes with caramel, sugar cane, milk chocolate, dark chocolate, and cocoa.

How is Colombia Aponte Honey grown and processed?

it is a colombian coffee that uses a honey process, meaning the beans are dried with some fruit mucilage intact, which adds sweetness and body to the final cup.

How should I brew Colombia Aponte Honey?

as a decaf, it benefits from a slightly lower water temperature, around 88 to 92 degrees celsius, to avoid over-extraction and keep the fruit and chocolate notes clean and balanced.

about dear deer coffee roasting bar ellerslie

...but somewhere along main highway, you stop looking for excuses to drive past dear deer coffee roasting bar. the regulars know what they've found here in ellerslie. this isn't some accident of location or timing. you walk into a place that roasts its own beans and actually cares about what that means. no shortcuts. no compromises that make business sense but taste like disappointment. the kind of coffee that makes you realize you've been settling for mediocre without knowing it. and here's the thing about roasting your own beans: it changes everything. the smell hits different when someone's paying attention to every stage of the process. when they're not buying pre-roasted from distributors and hoping for the best. ellerslie gets plenty of traffic heading north and south, but the people who stop here aren't just passing through. they're coming back. again and again. because good coffee creates its own gravity. especially that first flat white of the morning.

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auckland, new zealand

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