Colombia Felipe Trujillo Black Honey

Expect a full-bodied brew with notes of plum, cocoa, and dark red fruits; underscored by molasses and hazelnut. It’s winey, sweet, and just the right amount of funky; with a lingering finish that keeps you coming back.

Roast Level: Medium

With a goal of creating a unique and complex coffee, first cherries are selectively handpicked by ripeness and density. Then, the black honey process begins with an extended aerobic fermentation using juice from the cherries themselves - a technique designed to amplify sweetness and body. After 72 hours of fermentation, the coffee with the mucilage (sugary fruit layer) is sun-dried for several weeks and rested before milling, resulting in a coffee that is as thoughtfully crafted as it is expressive in the cup.

Processing: Black Honey Process with Extended Fermentation

Growing Region: Vereda Las Mercedes, Santa Bárbara, Antioquia, Colombia

Farmer: Felipe Trujillo, Finca La Ventolera; 1900 - 1950 MASL

Brewing Tips: A more coarse grind highlights fruited flavors, and a finer grind showcases more hazelnut and chocolates - try it with our V60 recipe to experience the most complexity!