Welcome Killerbee drinkers & brewers! Whether you’ve scanned our O-File in a café serving Killerbee, or you’re brewing up some of its honey & tropical fruit sweetness at home, here’s the latest single origin lots featured within, along with our brew guide.
The secret to this blend’s sweet nature lies in the origins of the beans & the roaster’s craft of gradually developing the coffee’s natural sugars during the maillard reaction, until the ‘sweet spot’ is found. Gently the Killerbee roasts, sweetly it strikes.
Honey, tropical fruit sweetness & creamy body.
CURRENT BREW RECIPE
Check in weekly to try our updated brew specs ESPRESSO DOSE: 21G IN YEILD: 41G OUT TIME: 28-30 SEC
DOSE: 21G IN
YEILD: 41G OUT
TIME: 28-30 SEC
• Jalapa, GUATEMALA
• HONDURAS, Opalaca
• BRAZIL, Mogiana
*We seasonally update with fresh coffee harvests, always blending to the desired taste profile
REGION SPOTLIGHT ON: JALAPA, GUATEMALA
The story behind this coffee is sweet in more ways than one. It hails from Santa Elena Estate located in Mataquescuintla, Department of Jalapa, famous for producing award winning coffees. This verdant estate is alive with an array of coffee varieties (Bourbon, Catuai, Caturra & San Ramon) & shaded by lush indigenous trees. There, eco-pulpers are used (conserving a lot of water compared with traditional processing methods) & the coffee is sundried on patios at the foot of the nearby volcano, Jumay. Let this nectar flow like lava into your cup.
Inspired by Killerbee, and as part of our 1% For The Planet commitment, we’ve been donating towards When Bee Foundation. They’re working to boost biodiversity by increasing and accomodating for the bee population throughout Sydney. We’re also proud to be supporters of World Coffee Research, Greenfleet and other blend inspired causes.