Specialty Bronze Coffee: The Power of Maceration

Choose whole bean to grind at home, or the exact grind for your brewer — roasted to order and vacuum-sealed the same day.

• Profile: Intense, winey and sweet.
• Tasting notes: Macerated fruits, panela (raw cane sugar) and ripe grape.
• Acidity: Juicy and well-structured.
• Body: Balanced, with a silky texture.
• Ideal for: drip methods, where its natural sweetness unfolds layer by layer.
• SCA score: 85+ points (specialty grade).

• Farm: Hacienda Las Mercedes — single farm, direct trade.
• Region: Ciudad Bolívar, Antioquia, Colombia.
• Altitude: 5,900 ft (1,800 m).
• Process: Honey with extended, controlled maceration.
• Roast: Medium, profiled to preserve the winey character.
• Bag: 240 g (8.5 oz).

• Whole bean: maximum freshness — grind at home right before brewing.
• Fine grind: espresso and moka pot.
• Medium grind: V60, Chemex, AeroPress and drip.
• Coarse grind: French press and cold brew.

• Ratio: 1:16.5 — about 60 g of coffee per liter of water.
• Water temperature: 195–205 °F.
• Best methods: pour over for clarity of the winey notes; French press for maximum body.
• Storage: airtight, opaque container away from light, heat and moisture.

What does maceration mean in coffee?
An extended, temperature-controlled fermentation with the beans in contact with the fruit sugars. It intensifies sweetness and creates winey, macerated-fruit flavors.

Who is Bronze for?
Anyone who loves red wine, dark fruit or bold flavors — and coffee drinkers ready to explore beyond the classic profile.

Whole bean or ground — which should I pick?
Whole bean to preserve the delicate fermentation aromatics; ground for convenience with a method-calibrated professional grind.

Do you ship across the US?
Yes — we ship anywhere in the US. Shipping is calculated at checkout.

Order Bronze Specialty Coffee today and experience the power of maceration — winey, sweet and deeply Colombian.