colombia coffee
Colombia, Felipe Arcila - Honey + Wine Yeast/Passionfruit CM (Filter Roast)
by undercover roasters hq · melbourne, australia
you'll taste caramel before honey. this is colombia, felipe arcila - honey + wine yeast/passionfruit cm (filter roast), an anaerobic colombia from undercover roasters hq.
the bean
- origin
- colombia
- process
- anaerobic
- varietal
- caturra
- status
- in stock
common questions
What does Colombia, Felipe Arcila - Honey + Wine Yeast/Passionfruit CM (Filter Roast) taste like?
expect caramel, honey, and honeycomb sweetness alongside milk chocolate and dark chocolate. the combination of honey process and wine yeast fermentation pushes the sweetness forward while the chocolate notes add depth and balance.
How is Colombia, Felipe Arcila - Honey + Wine Yeast/Passionfruit CM (Filter Roast) grown and processed?
it is a caturra varietal grown in colombia on felipe arcila's farm, processed anaerobically with honey and wine yeast alongside a passionfruit carbonic maceration stage. the sealed, oxygen-free fermentation with added yeast cultures directly shapes the coffee's pronounced sweetness and complexity.
How should I brew Colombia, Felipe Arcila - Honey + Wine Yeast/Passionfruit CM (Filter Roast)?
this is roasted for filter, so pour over or batch filter methods suit it best. a medium-fine grind and water around 93 degrees celsius will let the caramel, honey, and chocolate notes come through clearly.
about undercover roasters hq
slow mornings on victoria street have a particular rhythm, and undercover roasters hq fits into that rhythm without forcing anything. abbotsford isn't the flashiest part of melbourne's coffee scene, but it's got a quiet seriousness to it, and this roaster seems to belong to that same register. you're getting something made by people who care about the sourcing and the process, not just the speed of service. the roastery side of the operation means the coffee in your cup has a shorter chain from green bean to grind than most places can claim. worth going on a weekday morning when the street is still finding its feet, and ordering a cortado to see where their current roast is sitting.
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