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HomeCoffeesColombia Tio Conejo Gesha Honey
Caldas · Colombia

Colombia Tio Conejo Gesha Honey

Red Honey Gesha, grown at 1800 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
Region & CountryCaldas, Colombia✓
ProducerIvanov
ProcessRed Honey✓
HarvestMarch '24✓
Altitude1800 masl✓
VarietiesGesha✓
Roast—
Tasting notesGrapefruit, White Flower, Blueberry, Round✓

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

Flavor Profile

3NOTES
  • Grapefruit
    Fruity › Citrus › Grapefruit
  • White Flower
    Floral
  • Blueberry
    Fruity › Berry › Blueberry

Supply Chain

  1. Region & Country

    Caldas, Colombia

    Grown by Ivanov

  2. Harvest

    March '24

    stated by the roaster, no harvest year to match on

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Colombia Tio Conejo Gesha Honey

Keep exploring the atlas

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

Tastes similarColombia Santa Barbara Gesha HoneyColombia El Placer Gesha White HoneyColombia Sebastian Ramirez Gesha White HoneyColombia La Palma Gesha Lactic HoneyColombia Honey MountainColombia Finca El Paraíso Gesha LettySame variety, exploredGesha2495Similar flavour profileGrapefruit, White Flower, Blueberry903Same processRed Honey142From 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.

ProcessRed HoneyAltitude1800 masl
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