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Week 3: Strike your best lotus pose and tuck into this complex cup of coffee.

Week 3: Strike your best lotus pose and tuck into this complex cup of coffee.

There's a lot going on with this week's mystery roast which makes it a fantastic example of (drumroll) .... honey process coffee!

What's honey process? The fruit of the coffee cherry is left on the bean (which is actually the seed of the fruit) and left to ferment. The sugars in the fruit accelerate fermentation and produce a lot of sweetness and some big fruit flavours, but also a lot of complexity.

This one gave us prominent notes of soothing ginger and the aroma of green tea or matcha. It made us want to meditate on a beach somewhere. It reminded us of that person we've all probably seen strolling around the campground or at the beach at some point. Friendly, barely clothed, and deeply tanned to a rich mahogany. Meet The Zen Master!

Let's find out what this one is. Watch the video below!

Week 3: The Zen Master

Origin: Colombia

Department: Narino

Municipality: Ortega

Farm: La Esperanza

Varietals: Yellow Bourbon

Process: Honey

Elevation: 1950 MASL

Tasting Notes: Ripe Mango, Green Tea, Candied Ginger

As a "honey process" coffee, the green coffee is fermented for 24 hours in the cherry and then for a further 100 hours after being depuled. This results in sweet and funky flavours due to the extended level of fermentation.

Ezequiel Gomez is a second generation coffee grower who has become know for his consistent and quality results which has inspired him to expand the variety of processes he offers.

La Esperanza farm has 20 hectares, of which five are coffee plantations of 10,000 trees of Yellow Colombia, Caturra, and Yellow Bourbon varieties. 4 hectares of his farm are a natural reserve over the Juanambu canyon that protects around 20 species of native trees from the area.

We love that this coffee shows off a side of Colombian coffee that isn't readily available to the average coffee drinker. We tend to see a lot of the lower grade commodity coffee from Colombia roasted dark for pre-ground coffee and the like, but Colombia produces a vast spectrum of incredible coffee and this is surely one of the best.

Have you ever had "honey process" coffee before? What do you think about it? Let us know in the comments! 

Return to the Camp SG 2024 Blog.

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5 comments

  • I love this one! Definitely got that earthy matcha flave from the first sip.

    Caelin on

  • Pam – that sounds fun! It will be an experience for sure.

    I agree about the Peru decaf – it’s killer!

    Spencer on

  • This guy is super interesting to me. Pretty different than the previous two which makes it a lot of fun.

    I def get some of that zingy ginger and something I can’t quite put my finger on, but I want to say lacto-fermented berries. Not so much the acidity of them, but that funky fruitiness.

    I love a good honey process as it tends to keep me guessing and there are a ton of tasting notes to pull out. Loved it!

    Spencer on

  • New camper here! I’m waiting for all of the reveals before I decide which one I’m going to try first. I love checking out different coffees but, since I pour into some kind of milk, the result is unpredictable.
    My go to this summer has been a Honduras & Peru half caff. If you haven’t tried the Peru yet, I highly recommend it. More of a medium than dark with zero charcoal taste!
    Thanks Brandon!
    Pam

    Lazy Latté on

  • 4:30pm – pouring through a late Chemex of this delightful Colombian. Can smell that tropical mango-i-ness in the grounds.

    45g charge, water 205F
    Bloom 45s with 100g water
    First pour to 460g
    Second pour to 610g
    Third pour to 720g
    Total brew time 5mins (exactly!). I typically shoot for closer to 4:30, but just went with the whatever setting the grinder was at…

    I get lots of green tea in brewed aroma – super sweet on the nose and palette. So friggen sweet! Notice less of the mango upfront through the Chemex than the V60 – in this particular cup I find the fruit in the back end, aftertaste, as then it comes forward as it cools. In V60 it was alllllll tropical mango up front. I need to dig in more about how these very similar brew methods elicit such different brew results. Also find that so intriguing/exciting about coffee – there is no end to how we can influence the outcome (time/temp/method/grind size).

    As I’ve written this the cup has cooled and I’m in a sweet spot of balance between that sweet mango, green tea, and ginger spice in the finish.

    Smile on face. Zen in heart.

    Anonymous on

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