Colombia Infused Sugar Coffee

A Colombian Infused coffee featuring mint, sweet lemon notes, high sweetness, and a velvety body.

The brightness of acidity.. and the lingering sweetness.

The "Sugar" crop presents an exceptional Colombian experience that relies on the "Infused Process" to blend non-traditional flavors in a precise manner. The "Huila" variety beans, grown at an altitude of 1800 meters, feature refreshing notes combining mint and sweet lemon, merging with high sweetness and a medium, bright, and clean acidity. What truly distinguishes this crop is its full, velvety body that leaves a long aftertaste in the mouth.

At Ninth Bar, backed by over 15 years of experience serving more than 3 million cups of specialty coffee from our Jeddah roastery, we roasted this crop to a "medium" degree to make it exceptionally versatile; it reveals fruity clarity and refreshment when brewed as a V60, while strongly highlighting caramel sweetness and a velvety body when prepared as an espresso.

Flavor Experience:

The sip opens with the refreshment of mint and a touch of sweet lemon, centered around a bright, clean acidity, finishing with high sweetness enveloping a velvety body that leaves a long, pleasant aftertaste in the mouth.

Colombian Crop

Variety: Huila

Processing: Anaerobic Dryer

Altitude: 2000m

Roast Level: Medium

Texture: Plump and velvety, leaves a long aftertaste

Sweetness: High

Acidity: Medium, bright and clean

Tasting Notes: Mint, sweet lemon, sweet

Brewing Recommendations

• V60 Drip Brewing - To highlight fruity acidity and clarity:
• Ratio: 1g coffee to 15g water (1:15).
• Recipe: Use 20g coffee with 300ml water.
• Grind: Medium-fine (like fine table salt).
• Water Temp: 91 to 93°C.
• Pouring Technique: Bloom by pouring 50ml water and wait 45 seconds. Then pour the remaining water in two equal batches (125ml each) in circular motions, finishing brewing in 3 minutes.
• Espresso - To highlight caramel sweetness and velvety body:
• Ratio: 1g coffee to 2g yield (1:2).
• Dose: 18g finely ground coffee in the portafilter.
• Yield: 36ml of espresso liquid in the cup.
• Time: Ideal extraction time between 26 to 30 seconds.

Why You'll Love It

• Unique Refreshing Notes: The Infused technique adds mint and sweet lemon touches, making the experience stimulating and refreshing.
• Exceptional Velvety Body: A full body that leaves a long aftertaste in the mouth, adding a luxurious feeling when drinking.
• Bright & Clean Acidity: The medium acidity level adds vitality to the cup without overpowering the high sweetness.
• Amazing Brewing Versatility: The roast design makes it deliver two completely different experiences between V60 and Espresso with excellence.

FAQ

1- Why is this coffee called "Sugar"?

Named after the very high sweetness and the long aftertaste the velvety body leaves in the mouth, giving a sensation of warm sugar or caramel flavors.

2- What is the mint taste like in this coffee?

It is a refreshing aromatic note resulting from the Infused Process, not an artificial flavor, and appears more clearly when brewed as a V60.

3- How does its taste differ between V60 and Espresso?

In the V60, the flavors will be brighter with a focus on mint and sweet lemon, while in Espresso, the focus will shift towards caramel sweetness and a dense velvety body.

4- What does "bright and clean acidity" mean?

It means the acidity is refreshing, resembling ripe fruit, not harshly sour, and fades away cleanly, leaving room for the sweetness.

Colombia Infused Sugar coffee is a product by the Ninth Bar brand. This coffee features the Huila variety and the Infused Process method at an altitude of 1800 meters. Its prominent sensory notes include mint, sweet lemon, and sweetness with a full and velvety body.