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.
caramelhoneyhoneycombmilk chocolatedark chocolate
the bean
- origin
- colombia
- process
- anaerobic
- varietal
- caturra
- status
- in stock
this is a caturra lot from colombia, processed anaerobically by felipe arcila using honey and wine yeast with passionfruit carbonic maceration. the anaerobic environment and added yeast cultures drive a layered sweetness, showing up in the cup as caramel, honey, and honeycomb alongside milk and dark chocolate. it is roasted for filter by undercover roasters hq, so it performs best in slower, lower-extraction brew methods, pour over or batch filter, where the sweetness and chocolate can develop cleanly without bitterness. grind medium-fine and keep water around 93 degrees celsius to balance the natural sugars without muddying the chocolate base.
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.
all coffee from undercover roasters hqmelbourne, australia
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