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colombia coffee

Néctar - Cauca, Colombia

by otus coffee - roasting facility · orlando, usa

you'll taste jasmine before floral. this is néctar - cauca, colombia, a honey colombia from otus coffee - roasting facility.

jasminefloralcaramelhoneyhoneycomb
$25buy from otus coffee - roasting facility

the bean

origin
colombia
region
cauca
process
honey
varietal
caturra
status
in stock
néctar is a honey processed caturra from cauca, colombia, roasted by otus coffee. honey processing means the coffee dried with some of the fruit mucilage left on the bean, which pulls sweetness into the cup. expect jasmine and floral top notes alongside caramel, honey, and honeycomb in the finish. the sweetness-forward profile suits filter brewing, where lower temperatures and a slower pour let the floral and caramel layers develop without bitterness. keep your grind consistent and water around 90-93°c to avoid muting the more delicate jasmine character.

common questions

What does Néctar - Cauca, Colombia taste like?

it leads with jasmine and floral notes, then moves into caramel, honey, and honeycomb, giving it a distinctly sweet, nectar-like character in the cup.

How is Néctar - Cauca, Colombia grown and processed?

it is a caturra varietal grown in the cauca region of colombia and processed using the honey method, meaning the beans dried with some fruit mucilage intact, which contributes to its sweetness.

How should I brew Néctar - Cauca, Colombia?

filter brewing methods work well here, as they preserve the floral and caramel notes, use water around 90-93°c and a consistent grind to keep the jasmine character clear and avoid bitterness.

about otus coffee - roasting facility

tucked into winter garden's green forest court, otus coffee proves that small-batch roasting still matters. thirty-nine google reviewers can't all be wrong about their perfect five-star rating. the thing about independent roasters like this one is the obsession. every bean gets attention that starbucks simply can't scale. you smell it the moment you walk in, that deep, almost caramelized scent of coffee done right. not burnt. not rushed. just carefully coaxed to its best self. regulars know what they're getting here. consistency without corporate sterility. the kind of espresso that actually tastes like the coffee plant intended, not like someone dumped sugar into burnt water. there's a reason people drive past three chain shops to get here. sometimes the best coffee experiences happen in the most unassuming places. strip mall spaces that look ordinary from outside but deliver something extraordinary once you taste what they're doing.

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orlando, usa

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