Tasting this coffee is like looking at a mosaic, the combination of peach, honey and lime come together beautifully to produce a cup that will bring you joy with every sip.

 Roast Level:
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We are happy to deepen our relationship with La Real Expedición Botánica (La REB), Herbert Peñaloza (La REB’s Head of R&D), and Hector Rodas with this release.

La REB is a collective of small coffee growers, who share knowledge and grow together through innovative processing techniques. Together, they remove the middlemen and do their own exporting and importing, allowing for greater transparency and quality control through the whole process. Through doing this extra work they also receive a greater share of the profits, allowing them to invest more into their people and farms.

This coffee was a finalist in the Hola Celia contest, a contest put together by Agrosolidaria to identify and assess the most interesting and consistent producers in the La Celia region of Risaralda. La REB worked in tandem with Agrosolidaria to judge and buy the top lots in this competition, to shine some light on a growing region that doesn’t get enough attention from the specialty coffee industry.

After tasting all the coffees in the Hola Celia contest, we fell in love with this coffee from Hector Rodas. His coffee placed 2nd, but for us it was the best of the finalist.

For the processing, Hector had the cherries picked at their ripest, de-pulped them, and put them in a tank to ferment 36-hour. After this 36-hour fermentation, the parchment coffee was laid on patios until they reached the desired moisture content.

Producer:      Hector Rodas

Region:          La Celia, Risaralda

Country:         Colombia

Altitude:        1700 meters

Process:         Washed

Varietal:         Colombia

Taste:             Lime, golden delicious apple, dried peach, lime zest, raw honey

Aromatics:      Lime, apple, dark chocolate, sugary

Acidity:      Bright/Juicy

Sweetness:  Dense/Heavy

Pair this coffee with:
  • 70% dark chocolate
  • Peach spritzer
  • Honeycomb

Recommended Brewing Methods:

Hario V60

20g in, 320g out

2:35 – 2:55 minutes

205 f temperature

Medium grind


0-30 seconds

50 gram pour, pick up brewer and spin 3 times

Second pour

30-50 seconds

Pour from 50 grams to 220 grams, starting at 30 seconds and ending your pour at 50 seconds (8.5 gram per second pour rate)

Let drain until 1:25

Third pour

1:25 – 1:40

Pour from 220 grams to 320 grams, starting at 1:25 and ending your pour at 1:40 (6.6 gram per second pour rate)

Let drain completely

Final time

Drain should end between 2:35 – 2:55 minutes or brew to taste

Recommended Espresso Recipe:

Classic 9 bar recipe

20g in, 62g out (22 gram basket)

26-28 seconds

200 f temperature

Espresso grind


This coffee on espresso is heavily sweet with notes of date and caramel, which is nicely balanced by a sweet lime acidity. As it cools, these flavors transform into notes of blood orange and toffee. These flavors come together to create a beautiful mouthwatering shot.

Additional information

Weight 1.1 lbs
Dimensions 9 × 6 × 2 in
Package Size

12 oz, 5 lb

Whole Bean / Ground

Whole Bean, Fine Grind – Espresso, Medium Grind – Pour Over / Auto Drip, Coarse Grind – French Press / Cold Brew