Here's how we brewed this uniquely processed Colombian coffee, roasted by Florida’s KOS.
Colombian producer Andres Cardona is known for his inventive and experimental processing. For this Purple Honey lot, the coffee was fermented with sugar cane honey for 96 hours before being dried, creating a unique enhanced sweetness. We tasted blueberry, grape, and cacao nibs.
🌎 Origin: Antioquia, Colombia
🍯 Process: Natural Honey Co-Ferment
🔬 Variety: Castillo, Colombia
⛰️ Elevation: 1,650 MASL
🔥 Roast: Light
⚖️ Bag Size: 250g (8.8 oz)
Brew Guide for Andres Cardona Purple Honey
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
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Coffee: 20.5g
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Water: 300g at 192°F
Grind Settings:
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Ode + SSP Burrs: 3.2 - 4.1
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Ode Gen 2 Burrs: 2.2 - 3.1
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Ode Gen 1 Burrs: 1.2 - 2.1
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Opus: 4 - 4.3 (inner ring at 0)
Steps:
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Grind coffee at medium-fine setting
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Rinse filter with 192°F water
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Bloom: Pour to 50g, wait 45 seconds
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Continuous pour stages:
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Pour to 100g, swirl when water is 0.5” above grounds
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Pour to 200g
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Final pour to 300g, swirl
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Target brew time: 2:30 - 3:30 minutes
Espresso
Recipe:
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Coffee: 18g
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Yield: 36 - 54g
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Temperature: 200°F
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Ratio: 1:2 - 1:3
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Pressure: 9 bars
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Pull time: 28 -32 seconds
Note: This coffee could also benefit from a slow ramp up in pressure - we encourage you to experiment there, potentially with a 2-3 bar pre-infusion for the first 10 seconds of the shot pulling!
Aiden Brewer Settings
You can access this profile in the Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.
Single Serve
Grind Settings:
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Ode + SSP: 6 - 7
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Ode Gen 2: 5 - 6
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Opus: 7 - 8 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
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Ode + SSP: 7 - 8.2
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Ode Gen 2: 6 - 7.2
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Opus: 8 - 9 (Use finer settings for 450-750ml, coarser for larger volumes)