Colombia Ivanov Castellanos Gesha Honey

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 90C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C at the group head
BASKET / 22G VST
DOSE / 20G
YIELD / 45-60G
TIME / 24-32 Seconds

Nestled in the heart of Colombia’s famed coffee triangle near Manizales, Tío Conejo Coffee Farm is a small, family-owned specialty coffee producer dedicated to cultivating some of the finest Colombian coffee. With a deep passion for coffee, culture, and sustainability, Tío Conejo offers visitors an immersive experience in high-quality coffee production.

Tío Conejo, meaning “Uncle Rabbit” in Spanish, symbolises the tenacity and resilience of coffee growers. This farm is more than just a coffee producer; it is a hub of innovation in agronomy and sustainability, committed to producing exceptional coffee while preserving the rich cultural heritage and natural beauty of Colombia.

At Tío Conejo, sustainability is a cornerstone of their operations. The farm employs eco-friendly practices such as organic farming, shade-grown coffee cultivation, and biodiversity preservation. These practices not only enhance the quality of the coffee but also contribute to the health and sustainability of the local ecosystem.

This Geisha honey processed from Tio Conejo is an absolute gem and one of our favourite coffees this year. It results from amazing terroir and innovative biodynamic farming practices. It showcases all the classic notes of a Geisha coffee: floral, citrus, and stone fruits. Being processed as a honey, it also offers a bewitching sweetness and incredible texture.