Sightglass Coffee

Colombia, Finca La Granada, Gabriel Castaño Buendia

colombia medium-light roast honey pink_bourbon

raspberrykey limemaple syrup

Honey processing accounts for roughly six percent of Colombian specialty lots — a fraction of the washed lots that define the country's standard profile. At Finca La Granada, Gabriel Castaño Buendía is running a method that sits intentionally between washed and natural: the cherry skin is removed, but the mucilage layer is left intact during drying. The mucilage is where the distinction lives. In washed processing, fermentation in tanks strips this layer away before drying. In honey processing, it stays attached, and as the coffee dries on raised beds, the sugars and organic compounds in that mucilage continue interacting with the seed. The result is more body and fruit-forward sweetness than washed processing would produce, but without the full fermentation-derived esters that natural processing introduces through intact fruit drying. Pink Bourbon adds its own dimension. The variety has a distinct flavor lineage from the standard Castillo and Caturra lots that dominate Colombian specialty, producing floral and fruity character that the honey process supports rather than competes with. The raspberry note comes from volatile ester and citric acid interaction — citric acid is the dominant perceived acid in coffee, the one that consistently clears its sensory detection threshold in the cup. The key lime sharpness is malic acid, the crisp stone-fruit acid that survives at medium-light development. The maple syrup sweetness is aroma-mediated: caramelization products from both the mucilage sugars during drying and the Maillard reaction during roasting produce furanones and browning compounds that read as sweet and caramelly. At 1,700 meters, this is at the lower end of Huila's altitude range, which means a slightly lower soluble density than a 1,900-meter lot. Medium-light roast compensates by building more Maillard body than a pure light roast would — a reasonable trade for a [honey-processed Colombian](/blog/coffee-processing-methods-explained) where the mucilage is already contributing sweetness and weight.

Chemex 6-Cup 89/100

Grind: 535μm Temp: 92°C Ratio: 1:15.3-1:16.3 Time: 3:30-4:30

Chemex matches V60 at 89/100 for this bean, and the rationale is similar: the thick Chemex paper is the best filter available for isolating Pink Bourbon honey's aromatic precision. The recipe is identical in temperature and grind offset — 92°C, 535μm — because the bean properties driving adjustments are the same. Where the Chemex distinguishes itself is in how it treats the honey-processing body contribution. Honey processing contributes some body-forward sweetness compared to washed, but the Chemex paper attenuates this — the result is a cup where the raspberry brightness and maple syrup sweetness are prominent while the honey-process body is reduced compared to immersion or less-filtered methods. For drinkers who prioritize the Pink Bourbon's floral and fruity character over the processing's body contribution, Chemex is the optimal choice. The slightly longer drawdown time (3:30–4:30) versus V60 provides additional extraction depth.

Troubleshooting

sour: Grind finer by ~22μm and raise temp to 93°C. Chemex drawdown can be slow enough that the grind clogs the filter if pushed too fine, but from the starting point of 535μm there is room to move. The key lime malic acidity in Pink Bourbon honey responds quickly to extraction depth — finer grind pushes past the early-acid window effectively.

thin: Add 1g dose or reduce water by 15g. The Chemex's heavy paper filtration removes more body-contributing compounds than any other method, and the honey processing's body contribution is partly stripped by this filter. If thinness persists after dose adjustment, consider that the Chemex may not be the right method for someone wanting the full honey-process mouthfeel — switch to Clever Dripper.

Hario V60-02 89/100

Grind: 485μm Temp: 92°C Ratio: 1:15.3-1:16.3 Time: 2:30-3:30

The V60 recipe for Finca La Granada drops temperature 2°C to 92°C and grinds 15μm finer than the V60 default — driven by two simultaneous adjustments: medium-light roast (−1°C, −20μm) and honey processing (−1°C, +5μm). The honey processing pulls temperature down another degree because the processing-derived compounds are heat-sensitive, while the grind loosens 5μm because honey-processed coffees have slightly higher surface solubility from the residual compounds that developed during drying. The V60's fruit-forward extraction character pairs naturally with Pink Bourbon honey — the variety is genetically Ethiopian, not Bourbon despite the name, and behaves like a fast-roasting Ethiopian cultivar. At 92°C and 485μm, the pour-over extracts the raspberry fruit character and bright acidity from the variety without letting the body compounds that honey processing adds turn heavy in a conical dripper. The result is a cup that expresses both the Pink Bourbon's floral, fruity character and the honey processing's added sweetness.

Troubleshooting

sour: Grind finer by ~22μm and raise temp to 93°C. Pink Bourbon is genetically Ethiopian — it extracts faster than a true Bourbon but the honey mucilage sugars can create an uneven bed if pour agitation is inconsistent. If the cup is sour, the key lime acid character from malic acid is dominating. Finer grind and consistent spiral pours address both issues.

thin: Add 1g dose or reduce water by 15g. At 1,700 meters — the lower end of Huila's range — soluble density is moderate rather than exceptional. The honey processing contributes sweetness but not necessarily more dissolved solids at brew time. Paper filtration also removes the mucilage-derived oils. Dose is the direct lever.

Kalita Wave 185 89/100

Grind: 515μm Temp: 92°C Ratio: 1:16.3-1:17.3 Time: 3:00-4:00

The Kalita Wave also scores 89/100 for Finca La Granada and ties with V60 and Chemex. The recipe adjusts identically: −2°C to 92°C, −15μm to 515μm. The Kalita's flat-bed extraction with wave filters is well-suited to Pink Bourbon honey because the even saturation reduces channeling through what can be an inconsistently porous bed. Honey-processed coffees can have slightly uneven extraction behavior compared to washed lots — the processing affects how quickly water penetrates different parts of the bed. The Kalita's three-drain geometry distributes extraction pressure more evenly than the V60's single apex drain, reducing the risk that some zones underextract while others overextract. The balanced sweetness that the Kalita is known for matches the raspberry-key lime-maple syrup profile well: the Kalita doesn't over-emphasize any single frequency of flavor the way the V60 accentuates brightness or the Chemex amplifies clarity.

Troubleshooting

sour: Grind finer by ~22μm and raise temp to 93°C. For Kalita Wave with honey-processed Pink Bourbon, avoid pouring on the filter walls — this collapses the wave structure and uneven extraction results. If the cup is key-lime sour specifically, malic acid is dominating; extraction hasn't reached the maple syrup middle phase. Finer grind is the fix.

thin: Add 1g dose or reduce water by 15g. Pink Bourbon honey at 1,700 meters has moderate rather than high soluble density. Paper filters remove oils. Consistent pulse pouring technique (five 50g pulses after bloom) ensures the full dose extracts uniformly — technique failure shows as thin before ratio adjustment is needed.

AeroPress 85/100

Grind: 385μm Temp: 83°C Ratio: 1:12.3-1:13.3 Time: 1:00-2:00

The AeroPress recipe drops to 83°C — 2°C below the AeroPress default — because both the medium-light roast and honey processing benefit from gentler extraction temperatures. At 385μm with a 1:12.3-13.3 concentrate ratio, this is the method for experiencing Pink Bourbon honey's intense raspberry character most directly. The lower temperature reflects the honey processing contribution: honey-processed beans carry residual processing compounds that extract more readily, and the AeroPress's immersion-plus-pressure method at fine grind would over-extract aggressively at higher temperatures. At 83°C, the fruit aromatics responsible for the raspberry character extract efficiently without thermal degradation. The maple syrup sweetness concentrates dramatically at the 1:12-13 ratio. A paper AeroPress filter keeps the cup clean despite the concentrate richness.

Troubleshooting

sour: Grind finer by ~22μm and raise temp to 84°C. At 83°C with honey-processed Pink Bourbon, the extraction rate is calibrated to be gentle — if it tips sour, the key lime malic acid is not being balanced by the sweetness phase. Raise temperature incrementally; the honey processing's reactive surface chemistry responds quickly to temperature changes.

bitter: Grind coarser by ~22μm and drop temp to 82°C. Honey processing leaves residual mucilage compounds that under AeroPress pressure can extract aggressively if over-developed. The raspberry character can shift to jammy-bitter quickly. Reduce steep time to 1 minute before adjusting grind; time is the fastest variable in AeroPress.

Clever Dripper 85/100

Grind: 515μm Temp: 92°C Ratio: 1:15.3-1:16.3 Time: 3:00-4:00

The Clever Dripper scores 85/100 for Finca La Granada, matching AeroPress, and uses the same −2°C, −15μm adjustments at 92°C and 515μm. The immersion phase is particularly beneficial for honey-processed Pink Bourbon: honey coffees have denser cell structure from processing, and full immersion saturation ensures even water contact across the entire bed before drainage begins. In a gravity-flow brewer, the processing-affected outer surface of the bean can resist initial wetting, creating uneven extraction. Clever Dripper's immersion eliminates this first-contact inequality. The paper filter then strips oils while retaining dissolved solids, producing a cup with honey-process sweetness but filter-clean clarity. The 3:00–4:00 steep window before release gives enough time for the raspberry and key lime brightness to balance with the maple syrup sweetness — a window that V60 may not consistently provide for less experienced pourers.

Troubleshooting

sour: Grind finer by ~22μm and raise temp to 93°C. If Clever Dripper steeps for the full 3–4 minutes but the cup is still key-lime sour, the honey-processed surface chemistry is restricting water penetration. Pre-wet the grounds aggressively during the bloom phase — 3x coffee weight of water, stir gently, before adding remaining water.

bitter: Grind coarser by ~22μm and drop temp to 91°C. The Clever Dripper's immersion extracts more polyphenols than gravity flow — for honey-processed Pink Bourbon, mucilage-derived bitter compounds can accumulate during a long steep. If steep time is at 4 minutes, reduce to 3 minutes before adjusting grind.

Espresso 82/100

Grind: 235μm Temp: 91°C Ratio: 1:1.3-1:2.3 Time: 0:25-0:30

Espresso scores 82/100 for Finca La Granada, and the recipe adjusts both temperature (−2°C to 91°C) and grind (−15μm to 235μm) to account for the combined effects of roast level and honey processing. At 91°C — lower than most espresso defaults — the goal is to protect the delicate fruit aromatics from heat degradation during the high-pressure 25–30 second extraction. Honey-processed Pink Bourbon at espresso pressure is aromatic-rich: the processing and drying process produces concentrated fruity and acid compounds that at 9 bar extraction become the defining character of the shot. At 1:1.7 output ratio, the raspberry-key lime combination is intense — the fruit acids at espresso concentration sit well above filter coffee detection thresholds. The maple syrup sweetness fills the mid-palate. The sour troubleshooting score of 45/100 is the highest at espresso for this bean, reflecting how readily the medium-light honey-processed bean's acid profile can dominate a short shot.

Troubleshooting

sour: Grind finer by ~10μm and raise temp to 92°C. Pink Bourbon honey is the most sour-prone espresso bean in this batch — the variety's malic acid and the honey process's citric ester contribution compound at espresso concentration. Adjust in 10μm steps. If sour persists after 30μm finer, verify shot time is reaching 25 seconds.

bitter: Grind coarser by ~10μm and drop temp to 90°C. Honey-process mucilage compounds that survive into the shot can read as jammy-bitter rather than clean bittersweet at high concentration. If the shot pulls in under 23 seconds at current grind, the bitterness is from channeling rather than overextraction — redistribute the puck before adjusting grind.

Moka Pot 76/100

Grind: 335μm Temp: 98°C Ratio: 1:9.3-1:10.3 Time: 4:00-5:00

Moka pot scores 76/100 for Finca La Granada — a below-average fit, reflecting how the honey processing and Pink Bourbon variety perform under pressure without the precision control espresso machines provide. The recipe drops temperature to 98°C (via slightly cooler pre-boiled water) and grinds to 335μm, finer than the moka pot default. The sour troubleshooting score of 45/100 — notably high for moka pot — signals that the honey processing's fruit character and bright acidity, concentrated at 1:9.3–10.3, is difficult to balance at moka pot's less controllable pressure. The sweetness is present in the concentrated output but can be overwhelmed by the acid character if extraction runs shallow. Pre-boiled water in the base is essential — steam rising through cold water heats the grounds unevenly, amplifying the extraction imbalance that this bean-method combination is already prone to.

Troubleshooting

sour: Grind finer by ~22μm and use hotter pre-boiled water. The key lime malic acidity at moka pot concentration is aggressive when extraction runs shallow. Honey-processed Pink Bourbon has reactive surface chemistry — finer grind creates bed resistance that slows pressure-driven flow, buying time for middle-phase sweetness to develop.

strong: Reduce dose by 1g or increase boiler water by 15g. At 1:9.3–10.3, the raspberry and key lime character can become uncomfortably intense. Adding a small splash of hot water to the finished brew is the practical solution — it dilutes TDS without disrupting the extraction character and brings the honey-process acid brightness back into balance.

French Press 75/100

Grind: 985μm Temp: 94°C Ratio: 1:14.3-1:15.3 Time: 4:00-8:00

French press scores 75/100 for Finca La Granada — the second-lowest ranking, and the bean-method mismatch is flavor-based. French press passes oils and insoluble solids freely, adding heavy body to the cup. Honey processing already contributes processing-derived body and sweetness beyond a washed lot; the combination of honey-process body plus unfiltered French press oils can produce a cup that is heavier and murkier than the transparent raspberry-and-key-lime character the bean is selected for. The recipe adjusts −2°C to 94°C and −15μm from the press pot default to 985μm. The temperature reduction is modest and the grind still sits at near-default coarse range, which limits the extraction depth correction for a medium-light honey-processed bean. The sour troubleshooting score at 25/100 reflects that the coarse grind and longer steep somewhat protect against underextraction. Hoffmann's extended settle time after pressing is especially recommended here.

Troubleshooting

sour: Grind finer by ~22μm and raise temp to 95°C. At French press coarse grind with honey-processed Pink Bourbon, underextraction presents as key lime sharpness. The malic acid contribution from honey process mucilage is higher than a washed lot. Grinding finer than typical French press grind is appropriate — this bean benefits from more extraction even with immersion.

strong: Reduce dose by 1g or increase water by 15g. Honey processing contributes more dissolved mucilage sugars than washed lots, and French press doesn't filter these out. The cup can hit higher TDS than expected at the same dose-to-water ratio as a washed coffee. Diluting with water brings the raspberry intensity into a more balanced register.

Cold Brew Flash Brew Recommended

Cold brew is not recommended for this bean. At near-freezing temperatures, cold water cannot extract the complex acids, delicate aromatics, and bright fruit compounds that define a light-roasted coffee — they remain locked in the cell matrix. For a cold version of this coffee, use flash brew: brew a concentrated pour-over (V60 or Chemex at 60% of the normal water volume) directly over ice in the server. The hot water extracts the full flavor spectrum, and the rapid ice cooling locks in volatiles that would otherwise evaporate during a slow cool-down.