El Mambe, Colombia - Honey Anaerobic 200GM
This coffee is from our new coffee supplier based in Colombia - the texture speaks for the quality. We were surprised how this coffee becomes more and more complex as it ages. We are still learning about it, we have been tasting lots of new flavours and floral notes daily.Cupping Notes: Dried Mango, Lime, Tea-likeVarietal: Pink BourbonProcess: Honey Anaerobic *Please note this coffee comes in *200gm bags. Our V60 Recipe - a great starting point for brewing all of our coffees Ratio: 15g coffee to 250g waterWater Temperature: 96CBrew Time: 2:15-2.30m Two Pour Method- First pour, 50g of hot water, allow coffee to bloom for 30 seconds- Second pour, continue the pour until you reach 250g hot water in total- Use a spoon to stir 10 times in circulation- Enjoy *A reminder that no exchanges or returns will be approved in the case of mistaken ordering - Please double check your grind preferences
Available Sizes & Prices
250g: $56.25
500g: $112.50
1kg: $202.50
Prices updated:Regional Comparison: Colombia
Brewing Guides
Hario Switch
if sour: grind finer 2-3 clicks and/or raise temperature to 94-96°C and/or increase steep by 15-30s; if bitter: grind coarser 2-3 clicks and/or lower temperature to 91-92°C and/or shorten steep/open switch earlier
Brewing Steps
- 1. Bloom with 50g water for 30 seconds.
- 2. Pour steadily to 250g total by 1:30 (use slow concentric circles); after reaching 250g stir gently 8–10 times in circulation.
- 3. Close the Hario Switch and let the brew steep until 2:15–2:30, then open the switch to drain (open at ~2:15 for brighter, ~2:30 for more body).
- 4. Total time ~2:15–2:30 from first pour to cup. Serve immediately.
Pro Tips
- 💡 Use the Hario Switch to control immersion time precisely — this highlights the coffee's tea-like clarity and floral notes; gentle stirring after the bloom integrates extraction without over-agitating the bed.
- 💡 Consistent pours and small grind adjustments (2–3 clicks on the 1Zpresso J) are the key to dialing in the dried mango and lime sweetness without introducing bitterness.
Sour → grind finer 2–3 clicks, or raise temp to 94–96°C, or add 15–30s more steep. Bitter → grind coarser 2–3 clicks, lower temp to 91–92°C, shorten steep/open switch earlier and reduce agitation.
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