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HomeCoffeesNew Belgium
Costa Rica

New Belgium

Red Honey Catuai, Caturra, Bourbon, grown at 1600 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
CountryEstimated
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
CountryCosta Rica✓
Producer—
ProcessRed Honey✓
HarvestFebruary '24✓
Altitude1600 masl✓
VarietiesCatuai, Caturra, Bourbon✓
Roast—
Tasting notespeach, mixed berry, raw sugar, dark chocolate✓

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

Flavor Profile

4NOTES
  • peach
    Fruity › Peach
  • mixed berry
    Fruity › Berry
  • raw sugar
    Green/Vegetative › Raw
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate

Supply Chain

  1. Country

    Costa Rica

  2. Harvest

    February '24

    stated by the roaster, no harvest year to match on

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    New Belgium

Keep exploring the atlas

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

Tastes similarCosta Rica Red Honey KaffeCosta Rica JuanachuteCosta Rica - TarrazuCosta RicaCosta RicaLa Esperanza, Costa Rica, NaturalSame variety, exploredCatuai1933Caturra3255Bourbon2353Similar flavour profilepeach, mixed berry, raw sugar2325Same processRed Honey142From the same originCosta Rica1114More 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 HoneyAltitude1600 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