colombia coffee
by r ki coffee lab · richmond, canada
you'll taste honey before honeycomb. this is colombia-granja paraiso 92- gold bourbon, an anaerobic colombia from r ki coffee lab.
it tastes of honey and honeycomb, with a sweetness that comes through from both the anaerobic processing and the mix of caturra, pacamara, bourbon, and typica varietals. expect a syrupy, sweet cup with a smooth, rounded character.
it is grown in the cauca region of colombia at granja paraiso 92, using four varietals: caturra, pacamara, bourbon, and typica. the coffee is processed anaerobically, meaning the cherries ferment in a sealed, low-oxygen environment, which concentrates the sweetness and intensifies the cup.
filter brewing methods work well here, as they allow the clean sweetness and honey-like qualities from the anaerobic process to come through clearly. keep your recipe balanced and avoid over-extraction, which can mute the delicate honeycomb notes.
richmond's specialty coffee scene has quietly grown into something worth paying attention to, shaped in part by the city's dense, food-serious culture and its proximity to vancouver without being beholden to it. r ki coffee lab sits on lansdowne road, in a stretch of richmond that runs busy and practical rather than precious, and that context matters. this isn't a place trying to aestheticize the neighborhood around it. what you get here is roasting and brewing taken seriously by people who've built a local reputation on consistency rather than noise. the standing it holds in richmond didn't come from foot traffic alone. if you're in the area mid-morning, the filter coffee is where to start.
all coffee from r ki coffee labrichmond, canada
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