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colombia coffee

Goodfarms Chocolate

by la mulita coffee · rye, usa

you'll taste honey before honeycomb. this is goodfarms chocolate, a honey colombia from la mulita coffee.

honeyhoneycombmilk chocolatedark chocolate
$15buy from la mulita coffee

the bean

origin
colombia
process
honey
status
in stock
goodfarms chocolate is a colombian coffee from la mulita coffee, processed using the honey method, where some fruit mucilage is left on the bean during drying. that hands-on processing approach is what drives the sweetness in the cup, pulling out flavors of honey, honeycomb, milk chocolate, and dark chocolate. the result is a coffee that sits comfortably between clean and fruit-forward, with a chocolatey core that holds up well across brew methods. it suits those who want something sweet and approachable without sharp acidity or heavy roast bitterness.

common questions

What does Goodfarms Chocolate taste like?

it tastes of honey, honeycomb, milk chocolate, and dark chocolate, a sweet, cocoa-driven cup with layered sugar notes from the honey process.

How is Goodfarms Chocolate grown and processed?

it is grown in colombia and processed using the honey method, meaning the coffee is dried with some of the fruit's natural sugars still coating the bean, which contributes to its sweetness and body.

How should I brew Goodfarms Chocolate?

the chocolate and honey sweetness tend to come through clearly with filter methods like pour over or drip, though the body and cocoa notes also make it a solid choice for espresso-based drinks.

about la mulita coffee

their cortado arrives with the kind of microfoam that actually matters, dense enough to hold its pattern but light enough to disappear on your tongue. la mulita has built something quietly exceptional on sagamore road, where the coffee knowledge runs deep and the execution matches the ambition. you'll find beans roasted with real intention here, not the overcooked anonymity that passes for specialty elsewhere. the espresso pulls clean and bright, showcasing whatever single origin they're featuring without the bitter edges that plague so many independent roasters still figuring things out. regulars keep coming back because consistency matters as much as innovation in specialty coffee. the pour-over game stays strong too, highlighting the fruit and clarity that good roasting should deliver. this isn't about being the friendliest place in rye or creating some third-wave theater. it's about coffee that respects both the bean and your palate. grab their single origin espresso on a tuesday morning when the light hits just right through the windows.

all coffee from la mulita coffee

rye, usa

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