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Catalog/Colombia Quindio Project Pijao Honey
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Colombia Quindio Project Pijao Honey
Applied Arts CoffeeIncluded ($30/month)
On the subscription, not a one-off shop price.
mediumColombia
applebaking spicesmilk chocolate
We could not be more excited to share the coffee from our farm in Pijao Colombia! This is a honey-process coffee, which means the beans were dried in their mucilage, which adds an extra layer of sweetness and fruitiness to the cup quality. To learn more about our project in Pijao, please click on Applied Sciences in our main menu (under About Us). This is a medium roast, with a pleasant, medium-body mouthfeel. We taste apple, baking spices, and milk chocolate.
Heart it if you’d brew it, or pass.
Brew it
- French pressSteeped, then pressed through a metal screen. The oils stay in the cup, so this coffee drinks heavier and rounder.
Read more
How to French press Colombia Quindio Project Pijao Honey. It is a coffee from Quindio, Colombia.
You’ll need
- French press
- Coarse grind
- Kettle
- Scale
- Heat water to about 200°F.
- Use 1g of coffee for every 15g of water. A good start is 30g coffee and 450g water.
- Pour, stir, and steep for 4 minutes.
- Press slowly and pour. Don’t let the coffee sit on the grounds.
- DripA paper filter and a steady pour. This coffee is meant to taste smooth and even, without the weight of a press.
Flavor profile
Colombia Quindio Project Pijao Honey breaks down as fruity, chocolate and spice.
Fruity×1
apple
Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.
Chocolate×1
milk chocolate
Cocoa sweetness. It tastes round and familiar, especially as the cup cools.
Spice×1
baking spices
Warm baking spice. Cinnamon, clove, or pepper adds a tingle, not heat.
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