Carlos Ordóñez – Honey Process Espresso

Summary

Carlos Ordóñez's honey process espresso from Buesaco, Narino, Colombia. Grown at 2100 masl, this lot is a blend of Colombia, Tabi, and Castillo varieties from Carlos's El Canal and EL Cajón parcels. The coffee undergoes a honey process: cherries are floated, fermented for 48 hours in sealed bags, de-pulped, and fermented in mucilage for another 48 hours before drying on beds for about 15 days. Flavour profile is clean with a luscious yellow acidity and creamy mouthfeel.

Details

Format

Bean

Roast profile

Espresso

Decaffeinated

No

Region

Buesaco, Nariño

Producer

Carlos Ordóñez

Altitude

2100 m.a.s.l

Variety

Colombia, Castillo, Tabi

The roaster

Small Batch (AU)

Since 2009, Small Batch Roasting Co. has been on a mission, roasting exceptional, ethically sourced coffee in Australia. This specialty coffee roaster prioriti…