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rodrigo sánchez, colombia coffee from hej roastery and coffee house

colombia coffee

Rodrigo Sánchez

by hej roastery and coffee house · london, uk

you'll taste tropical fruit before honey. this is rodrigo sánchez, a honey colombia from hej roastery and coffee house.

tropical fruithoneyhoneycomb
£17.5buy from hej roastery and coffee house

the bean

origin
colombia
region
huila
process
honey
roast
light
status
in stock
rodrigo sánchez is a light-roast colombian coffee from huila, processed using the honey method, where some of the fruit mucilage is left on the bean during drying. that process bridges the clarity of a washed coffee and the sweetness of a natural, and it shows in the cup: tropical fruit up front, with honey and honeycomb running through the finish. because the roast is light, you want a brew method that preserves sweetness and acidity, so pour-over or aeropress with water around 90-93°c and a medium-fine grind will give you the clearest expression of what hej roastery has built here.

common questions

What does Rodrigo Sánchez taste like?

expect tropical fruit in the foreground, followed by honey and honeycomb sweetness that lingers, a profile shaped by both the huila terroir and the honey process used during production.

How is Rodrigo Sánchez grown and processed?

it comes from huila, colombia, one of the country's most respected coffee-growing regions, and it is processed using the honey method, meaning some fruit mucilage remains on the bean as it dries, adding sweetness and body.

How should I brew Rodrigo Sánchez?

as a light roast, it responds well to pour-over or aeropress, where you can dial in water temperature and grind size to highlight the tropical fruit and honey notes without muting them with excess heat or over-extraction.

about hej roastery and coffee house

hej roastery takes roasting seriously, and that focus is obvious before you even order. the address is rodney road, se17, a corner of south london that doesn't get the foot traffic of bermondsey or brixton but holds its own. what you get here is coffee sourced and roasted on the premises, which means the gap between roast and cup is short, and that matters more than most cafes will admit. if you're the kind of person who wants to know where your coffee comes from and how it was treated before it reached you, this is somewhere worth the detour. the roastery side of the operation is the point, not a backstory. start with whatever's on filter.

all coffee from hej roastery and coffee house

london, uk

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