ethiopia coffee
허니베리빈 200g
by 손커피연구소 의왕삼동점 · uiwang-si, south korea
you'll taste honey before honeycomb. this is 허니베리빈 200g, a honey ethiopia from 손커피연구소 의왕삼동점.
honeyhoneycomb
₩14300buy from 손커피연구소 의왕삼동점
the bean
- origin
- ethiopia
- process
- honey
- status
- in stock
허니베리빈 is a 200g ethiopian coffee roasted by 손커피연구소 at their 의왕삼동 location. ethiopia is the birthplace of arabica, and this lot is processed using the honey method, where some fruit mucilage is left on the bean during drying. that retained sweetness comes through clearly in the cup as honey and honeycomb, making it a naturally sweet, low-acidity experience. it suits filter brewing well, where those clean, syrupy qualities can develop without interference. a medium-fine grind, water around 92-94°c, and a slow pour will help bring out the honeyed depth without muddying the cup.
common questions
What does 허니베리빈 200g taste like?
this coffee tastes of honey and honeycomb, with a naturally sweet, syrupy quality that comes directly from the honey processing method used during production.
How is 허니베리빈 200g grown and processed?
the beans are sourced from ethiopia and processed using the honey method, meaning some of the fruit's mucilage remains on the bean as it dries, contributing sweetness to the final cup.
How should I brew 허니베리빈 200g?
filter methods such as pour over or drip work well here, using water around 92-94°c and a medium-fine grind to highlight the clean honey sweetness without over-extracting.
about 손커피연구소 의왕삼동점
you're on sam-dong in uiwang-si, where residential blocks stretch between seoul's outer ring and quieter spaces. 손커피연구소 sits among the neighborhood's everyday rhythm, a roaster that's built respect through consistency rather than flash. the korean name translates to "hand coffee laboratory," which gives you a sense of their approach without overstating it. this isn't a spot chasing trends or copying what works elsewhere. they roast their own beans, serve locals who know what they want, and maintain standards that keep people coming back. the location works because it doesn't try too hard to be anything other than what the area needs. you'll find coffee that respects the process, served by people who understand the difference between doing something right and doing it for show. the beans change with seasons and availability, but the commitment stays constant. grab an americano on a tuesday morning when the street's still waking up.
all coffee from 손커피연구소 의왕삼동점uiwang-si, south korea
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