Andres Cardona Lila Honung

The 96-hour sugar cane honey fermentation really shows—there's a layered sweetness that lingers long after each sip, almost like a dessert in a cup. I brewed it as a pour-over and couldn't stop going back for another cup.

This is my third bag from this producer and the purple honey process really stands out—that 96-hour fermentation with sugar cane honey shows up as a deep, syrupy sweetness that lingers into the finish. Brewed it as a pour-over and the clarity is stunning for such an experimental lot.

The sugar cane honey ferment gives it this soft, syrupy sweetness that I wasn’t expecting from a coffee—it’s genuinely one of the most unique cups I’ve brewed all year. I usually stick with washed lots, but the 96 hours really shows in every sip.