Colombia Mahila Coffee

A Colombian coffee with a special honey process, featuring cardamom, clove, and floral notes with a full body.

The warmth of spices.. in a full-bodied cup.

The "Mahila" crop presents an exceptional and distinctive Colombian experience resulting from the use of a "special honey fermentation process." The "Castillo" variety beans, grown at an altitude of 1800 meters, shine with warm sensory notes combining floral tones, cardamom, and clove, along with a syrupy body that gives the cup a luxurious weight. This cup features a full body, medium sweetness, and medium acidity that supports the aromatic character without overpowering it.

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 clarity and delicate floral notes when brewed as a V60, while transforming to reflect caramel sweetness, a velvety body, and syrupy weight when prepared as an espresso.

Flavor Experience:

The sip opens with delicate floral breezes, quickly developing to reveal the warmth of cardamom and the heat of clove, supported by a concentrated syrupy sweetness, finishing with a full, luxurious impression that leaves a warm aftertaste in the mouth.

Colombian Crop

Variety: Castillo

Processing: Special Honey Ferment

Altitude: 1800m

Roast: Medium

Content: Full

Sweetness: Medium

Acidity: Medium

Tasting Notes: Floral, Sweet, Clove, Sugarberry, Cardamom

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

• Warm Aromatic Profile: Cardamom and clove notes resulting from the special honey fermentation deliver an exceptional coffee experience different from traditional flavors.
• Luxurious Syrupy Body: The full, syrupy body adds a sense of luxury and density in every sip.
• Comforting Balance: Medium sweetness and medium acidity work together to keep the spicy notes from being overpowering or harsh.
• Amazing Brewing Versatility: Delivers two completely different profiles (florals and elegance in V60, and caramel weight in Espresso).

FAQ

1- Were cardamom and cloves added to this coffee?

No, these spicy and aromatic notes were created naturally as a result of the Castillo variety's interaction with the "special honey fermentation" technique used in processing.

2- What does "syrupy" mean in the coffee's description?

It means the coffee has a dense, slippery texture resembling the consistency of natural syrup, resulting from the retention of part of the fruit mucilage during the honey process.

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

In the V60, the floral notes and medium acidity will be clearer and more open, while in Espresso, the focus will shift towards the full body, caramel sweetness, and syrupy density.

4- Does the full body make it heavy on the stomach?

Despite the full body, the medium roast and medium acidity maintain balance, making it comforting and easy to drink.

Colombia Mahila coffee is a specialty coffee offered by the Ninth Bar brand. This coffee features the Castillo variety and a special honey fermentation process in Colombia at an altitude of 1800 meters. Its prominent sensory notes include floral tones, clove, cardamom, and a syrupy character.