Colombia Margarita Candied Cherry Double Anaerobic Honey

Colombia Margarita Candied Cherry Double Anaerobic Honey

This coffee is sourced from high-altitude farms in Colombia, using the Castillo variety grown between 1,700m and 1,800m. It features a rare Double Anaerobic Honey Process, where the cherries undergo two stages of anaerobic fermentation, dramatically enhancing sweetness and flavour complexity.

Cupping notes are dominated by candied cherry, blackberry, purple grape, and cherry, delivering rich, sweet fruit aromas with soft acidity, full body, and a lingering honeyed red fruit aftertaste. Complex and highly pleasurable.

Rias freshly roasts this lot daily in Hong Kong, fully automated zero human-touch packaging, allowing you to easily enjoy this outstanding champion-level single origin coffee.

• Origin：Colombia
• Region：Margarita
• Variety：Castillo
• Altitude：1,700 – 1,800 meters
• Processing：Double Anaerobic Honey Process
• Tasting Notes：Candied cherry, blackberry, purple grape, cherry with rich sweet fruit aroma and soft acidity

Pour-over Brewing Suggestion

• Ratio：1:15 (15g coffee to 225g water)
• Water Temperature：91–93°C (slightly higher temperature helps bring out the rich fruit notes due to the double anaerobic honey process)
• Grind Size：Medium-fine (similar to fine sugar)
• Brewing Steps：
  1. Bloom for 30–40 seconds (30g water)
  2. Pour in 3–4 stages slowly — small circles for the first two pours, larger circles for the last two
  3. Total brew time: 2:20 – 2:40
• Recommended Brewer：Hario V60, Kalita Wave, or Origami Dripper

Brewing Tip：This bean has prominent sweetness and juicy body. Using slightly higher water temperature and longer blooming time will better extract the candied cherry and blackberry notes.