Colombia Mazatlan (Black Honey) Espresso

A well-rounded acidity balanced with high mouthfeel tactility. Rich prune sweetness, orange and dark chocolate (classic Jaffa), with a hint of cinnamon in the finish.

  • Info

    We are thrilled to introduce this incredible Catimor microlot from producer Jairo Arcila, the same producer that brought us the terrific Santa Monica espresso earlier this year. Developed by the Costa Rica Coffee Institute, the leaf rust resistant Catimor (also known as Costa Rica 95) is a hybrid of the Timor hybrid and Caturra varieties.

    The ripest cherries are carefully handpicked and, once sorted for defects, exposed to a dry anaerobic fermentation for 18 hours at the La Pradera washing station. Traditionally, anaerobic fermentation uses water (and a sealed, oxygen free environment) to wash and separate the bean from the mucilage. With this lot exposed to a dry fermentation, the process is carefully monitored and maintained to avoid unwanted over fermentation. With the the majority of the mucilage left intact, the coffee is dried on raised beds, helping produce the complex acidity and sweetness found in this espresso.

    While the coffee is grown at Finca Mazatlan, processing is completed at La Pradera washing station. La Pradera features four large concrete patios with sliding roofs, providing the ability to control the weather and the amount of heat the coffee absorbs daily. The initial drying stage takes place on these patios, and the second stage takes place on raised beds. During this second stage, the fermentation time is often extended by placing cherries on the lower beds where they receive less natural light. Towards the end, the lots are moved onto higher beds to reach the desired moisture content.

  • Technical Details
    • Producer: Jairo Arcila
    • Farm: Finca Mazatlan
    • Processing: Black Honey
    • Varieties: Catimor
    • Harvest: 2018
    • Altitude: 1400 - 1450 masl
    • Region: Circasia, Quindio
  • Espresso Recipe
    • 19.5g

      ground coffee dose

    • 26

      seconds brew time

    • 42g

      espresso shot yield

    • 94º

      brew temperature

    Our espresso recipes are developed on a La Marzoco Linea PB, using a Victoria Arduino Mythos One grinder. We encourage you to play around to meet your personal tastes and equipment setup.

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