Slow Coffee White Nectar | Colombia
Slow Coffee White Nectar - Colombia
- Roast Level: Light - Medium
- Origin: Colombia
- Tasting Notes: Manuka Honey, Vanilla, White Peach, Orange Blossom
More Info
OUR FIRST EVER GEISHA!
White Nectar comes from El Placer in Calarca, Quindfo - produced by fourth generation grower Sebastian Ramfrez, one of Colombia's most recognised contemporary coffee makers. Sebastian took over the family farm in his early twenties, trading a law degree for a life rooted in coffee.
- Origin: Colombia | El Placer
- Process: White Honey
- Producer: Sebastian Ramirez
- Varietal: Geisha
- Roasted For: Filter
What began as necessity became passion; he immersed himself in cupping, processing and farm innovation, transforming El Placer into a hub for specialty experimentation. Today, he balances coffee production with hospitality, inviting visitors to experience the fu 11 journey from seed to cup.
This Geisha lot is crafted through a highly controlled white-honey process. Cherries are hand-selected at peak ripeness, then undergo a 48-hour anaerobic fermentation in temperature-controlled tanks with CO2 injection to guide microbial activity.
After fermentation, the coffee enters an extended, multi-stage drying sequence: first under canopy, then in a marquee at 40°C and 25% humidity, and finally a slow finish in parabolic dryers. Each phase is monitored meticulously to protect delicate aromatics and preserve the varietal's characteristic purity.
Expect lifted florals and bright aromatics: orange blossom, white peach and soft vanilla carried by a honeyed sweetness. A beautifully fragrant Geisha, refined and unmistakably floral.
We are stoked to have sourced this beautiful Geisha through our friends at Cata Export.
Brew Guide
How to Brew: Seasonal Espresso
For Home Baristas (Breville-Style Machine)
You don’t need a café setup to make great espresso—just a few key steps to get the most out of your Seasonal Espresso.
- Grind & Dose – Use your machine’s built-in grinder and aim for a fine grind.
- Tamp Evenly – Apply firm, even pressure to ensure a level surface.
- Brew Time for black coffee – Press the double shot button. Aim for a 25-30 second extraction (if it runs too fast, make your grind finer; if it’s too slow, go coarser).
- Brew Time for white coffee – Press the single shot button. Aim for a 20-22 second extraction (if it runs too fast, make your grind finer; if it’s too slow, go coarser).
- Yield – You should get around 36g of espresso (about a double shot) for black and around 22g for white
- Taste & Adjust – If it’s too sour, try a finer grind; if it’s too bitter, try a coarser grind or reduce the dose slightly.
Pair with milk for a smooth, balanced flat white or enjoy black to appreciate the espresso’s natural sweetness
How to Brew: Hario V60
What You’ll Need:
- 15g coffee – Medium filter grind
- 250g water – Just off the boil (~94°C)
- Your favorite brewer – V60, Origami, or Kalita Wave
- A scale & timer – Because precision matters
The Method:
- Bloom – Pour 45g of water, saturating all the grounds. Let it bloom for 30 seconds.
- Main Pour – Slowly pour in controlled circles, bringing the total to 250g over 30 seconds.
- Stir – Gently stir 10-12 times to ensure an even extraction.
- Let it Drain – Allow the coffee to settle and finish dripping through.
- Pause. Sip. Enjoy. – Find a quiet moment, take a breath, and savor the cup.
Description
Slow Coffee White Nectar - Colombia
- Roast Level: Light - Medium
- Origin: Colombia
- Tasting Notes: Manuka Honey, Vanilla, White Peach, Orange Blossom
More Info
OUR FIRST EVER GEISHA!
White Nectar comes from El Placer in Calarca, Quindfo - produced by fourth generation grower Sebastian Ramfrez, one of Colombia's most recognised contemporary coffee makers. Sebastian took over the family farm in his early twenties, trading a law degree for a life rooted in coffee.
- Origin: Colombia | El Placer
- Process: White Honey
- Producer: Sebastian Ramirez
- Varietal: Geisha
- Roasted For: Filter
What began as necessity became passion; he immersed himself in cupping, processing and farm innovation, transforming El Placer into a hub for specialty experimentation. Today, he balances coffee production with hospitality, inviting visitors to experience the fu 11 journey from seed to cup.
This Geisha lot is crafted through a highly controlled white-honey process. Cherries are hand-selected at peak ripeness, then undergo a 48-hour anaerobic fermentation in temperature-controlled tanks with CO2 injection to guide microbial activity.
After fermentation, the coffee enters an extended, multi-stage drying sequence: first under canopy, then in a marquee at 40°C and 25% humidity, and finally a slow finish in parabolic dryers. Each phase is monitored meticulously to protect delicate aromatics and preserve the varietal's characteristic purity.
Expect lifted florals and bright aromatics: orange blossom, white peach and soft vanilla carried by a honeyed sweetness. A beautifully fragrant Geisha, refined and unmistakably floral.
We are stoked to have sourced this beautiful Geisha through our friends at Cata Export.
Brew Guide
How to Brew: Seasonal Espresso
For Home Baristas (Breville-Style Machine)
You don’t need a café setup to make great espresso—just a few key steps to get the most out of your Seasonal Espresso.
- Grind & Dose – Use your machine’s built-in grinder and aim for a fine grind.
- Tamp Evenly – Apply firm, even pressure to ensure a level surface.
- Brew Time for black coffee – Press the double shot button. Aim for a 25-30 second extraction (if it runs too fast, make your grind finer; if it’s too slow, go coarser).
- Brew Time for white coffee – Press the single shot button. Aim for a 20-22 second extraction (if it runs too fast, make your grind finer; if it’s too slow, go coarser).
- Yield – You should get around 36g of espresso (about a double shot) for black and around 22g for white
- Taste & Adjust – If it’s too sour, try a finer grind; if it’s too bitter, try a coarser grind or reduce the dose slightly.
Pair with milk for a smooth, balanced flat white or enjoy black to appreciate the espresso’s natural sweetness
How to Brew: Hario V60
What You’ll Need:
- 15g coffee – Medium filter grind
- 250g water – Just off the boil (~94°C)
- Your favorite brewer – V60, Origami, or Kalita Wave
- A scale & timer – Because precision matters
The Method:
- Bloom – Pour 45g of water, saturating all the grounds. Let it bloom for 30 seconds.
- Main Pour – Slowly pour in controlled circles, bringing the total to 250g over 30 seconds.
- Stir – Gently stir 10-12 times to ensure an even extraction.
- Let it Drain – Allow the coffee to settle and finish dripping through.
- Pause. Sip. Enjoy. – Find a quiet moment, take a breath, and savor the cup.
