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HomeCoffeesEU: Colombia Wilder Lazo Sidra Honey
Huila · Colombia

EU: Colombia Wilder Lazo Sidra Honey

White Honey Sidra

Roasted by Onyx Coffee Lab

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmWilder Lazo, Huila, Colombia≈
ProducerWilder Lasso
ProcessWhite Honey✓
Harvest—
Altitude—
ClimateTropical savanna
VarietiesSidra✓
Roast—
Tasting notesyellow pear, jasmine, tea-like mouthfeel✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • yellow pear
    Fruity › Pear
  • jasmine
    Floral › Jasmine
  • tea-like mouthfeel
    Floral › Black Tea

Supply Chain

  1. Farm

    Wilder Lazo, Huila, Colombia

    Grown by Wilder Lasso

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    EU: Colombia Wilder Lazo Sidra Honey

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarColombia Adrian Lasso SidraWilder Lazo-Pink Bourbon-60 Hour Anaerobic HoneyEU: Colombia Sebastian Ramirez Gesha White HoneyEl OasisColombia Inga Red HoneyCOLOMBIA Santuario Project Sidra Red HoneyMore from this producerWilder Lasso22More from this farmWilder Lazo3 moreSame variety, exploredSidra254Similar flavour profileyellow pear, jasmine, tea-like mouthfeel852Same processWhite Honey95From the same originColombia6009More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWhite Honey
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability