El Mambe Honey Anaerobic
Spicekix Coffee LabAbout This Coffee
El Mambe Honey Anaerobic is a nano lot Pink Bourbon variety from the El Mambe farm, owned by the Hoyos family, located in San Agustín in Colombia's Huila region within the Andes mountain range. Processed using a honey anaerobic fermentation method: ripe cherries are fermented whole without oxygen for 48 hours, then de-pulped without water and fermented in mucilage in sealed barrels for 90 hours, before being dried on air-flow canopy beds for 20–25 days. Flavor notes include roasted pineapple, lychee, mango, marigold, caramel, and tamarind.
Origin
Huila (Colombia)
Flavor Notes
Caramelized, Lychee, Tamarind, Marigold, Mango, Roasted Pineapple
Roast Level
Medium
Processing
Honey Anaerobic
Typology
ArabicaPink Bourbon
SC
Spicekix Coffee Lab
Spicekix Coffee Lab, rooted in Rotterdam, embarked on a quest to discover hidden gems among farms producing exceptional specialty green coffee beans. The team roasts ultra light to preserve the true flavors of each bean, refusing to mask quality with the heavy notes of darker roasts. They focus exclusively on Arabica beans graded 86 points and above, sourcing coffees that showcase individual terroir and origin character. Spicekix ships specialty roasts worldwide while welcoming visitors to their Rotterdam lab space to experience their philosophy firsthand, combining scientific precision with genuine passion for coffee excellence.