Colombia Margarita Vanilla Whiskey CO2 High Pressure Anaerobic Honey Coffee Beans

Colombia Margarita Vanilla Whiskey CO2 High Pressure Anaerobic Honey Coffee Beans

This coffee comes from Las Margaritas farm in the Quindío region of Colombia, Castillo variety at approximately 1700–1800 meters. The farm is known for innovative post-harvest processing, and this lot uses CO2 high-pressure anaerobic honey combined with fruit juice infusion to create a distinctive vanilla whiskey profile.

The high-pressure anaerobic environment and co-fermentation concentrate and layer the flavors. Cupping notes are warm and sweet: prominent vanilla and whiskey aromas upfront, followed by maple syrup and butter richness, finishing with delicate caramel and soft whiskey aftertaste. Acidity is soft, with full thick sweetness and smooth clarity — like sipping a warm vanilla whiskey dessert.

Rias champion team uses a medium-light roast to preserve the whiskey and sweet character. Excellent in pour-over, cold brew, and espresso.

Pour-over Brewing Suggestion

• Ratio：1:16 (15g coffee to 240g water)
• Water Temperature：88–92°C
• Grind Size：Medium-fine
• Brewing Steps： Bloom 40–45 seconds, 4 pours, total time 2:50–3:10
• Recommended Brewer：Hario V60 or Origami Dripper

Brewing Tip：To fully express the vanilla, whiskey and maple notes, use lower water temperature and longer bloom time.

Perfect for lovers of warm whiskey aromas, full sweetness, and special processing methods. Highly recommended for those seeking vanilla whiskey character.