Fruity Bonbon
Reviews.
Stone fruit and citrus over honey, and juicy with it.
Momos' brightest house blend: Colombia and Ethiopia, roasted medium light in Busan. Stone fruit and citrus lead, honey carries the sweetness, and the whole cup stays juicy rather than heavy. Momos recommend it for filter or pour-over, and that is where it shows best.
Coffee Details
- Tasting notes: Stone Fruit, Citrus, Honey, Juicy
- Components: Colombia and Ethiopia
- Roast level: Medium Light — as published by Momos
- Best for: Filter
- Roaster: Momos Coffee, Busan
About Momos Coffee
Momos Coffee roast in Busan, South Korea, where they began in 2007 as a small takeaway counter beside the family restaurant. Joo Yeon Jeon of Momos won the 2019 World Barista Championship in Boston, and the roastery buys direct from producers across more than sixteen countries.
Pre-order — roasted to order
Momos roast this lot in Busan on 13 October, the day we place our order with them, and that date is your cut-off to be on the batch. The beans reach us about a week later and your bag ships that same week. We never promise a delivery date; the final courier leg is not ours to guarantee.
In the cup.
How Fruity Bonbon shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
