colombia coffee
La Reserva | Colombia (Papayo)
by hey my coffee - goya · madrid, spain
you'll taste jasmine before floral. this is la reserva | colombia (papayo), an experimental colombia from hey my coffee - goya.
the bean
- origin
- colombia
- region
- huila
- process
- experimental
- status
- in stock
common questions
What does La Reserva | Colombia (Papayo) taste like?
this coffee leads with jasmine and broader floral notes, producing a delicate, aromatic cup. the experimental processing from huila is designed to highlight and intensify those characteristics.
How is La Reserva | Colombia (Papayo) grown and processed?
it is grown in huila, colombia, a region known for high-altitude farms, and is put through an experimental process that goes beyond standard washed or natural methods. the specifics of that process are tied to the papayo lot.
How should I brew La Reserva | Colombia (Papayo)?
filter or pour-over brewing suits a coffee like this, as those methods tend to preserve clarity and let the jasmine and floral notes come through cleanly. avoid very high brew temperatures, which can flatten delicate aromatics.
about hey my coffee - goya
madrid has quietly built one of europe's more interesting specialty coffee scenes over the past decade, moving well past the cortado-and-croissant default that used to define mornings here. hey my coffee on calle del general díaz porlier sits in salamanca, a barrio that runs on a certain kind of understated confidence, and the shop fits that register without apology. this is an independent roaster, which matters: what ends up in your cup was decided here, not in some distant procurement office. the regulars who keep coming back to this corner of the 28001 have strong opinions about it, and those opinions aren't casual. if you're spending a morning in salamanca, the mid-morning espresso slot, somewhere between ten and noon, is when this part of the city actually breathes.
all coffee from hey my coffee - goyamadrid, spain
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