RAVOKAFE · Coffee & Tea
Velvet Cocoa
Citrus first, soft caramel behind it, and a clean tea-like finish — the brightest cup on our table.
4.7 from 194 verified brews
- Roast
- Light
- Grind
- Whole bean
- Origin
- ET · GT · BR
- Ships within 24h of roasting
- Stopped short for clarity
- Secure checkout
- Not your cup? We replace it
The full story
Bu Velvet Cocoa Coffee is a single-origin medium roast that leans into chocolate depth and a soft, balanced taste. With notes of cocoa and cane sugar and just a hint of fruit brightness, it delivers a cup that’s easygoing and grounded without sharp acidity usually found in fruit-forward coffees.
Sourced from high-altitude farms in Huila and Cauca regions, this roast captures the signature smoothness of Colombian coffee. The beans are carefully washed for clarity, highlighting the Caturra, Colombia, Castillo, Typica, and Bourbon varietals. The result is a straightforward, no-fuss flavor with just enough richness to keep things interesting.
Simple, balanced, and easy to enjoy, just as it should be.
Ingredients: 100% Arabica whole beans
Varietals: Caturra, Colombia, Castillo, Typica, Bourbon
Acidity level: Medium
Manufacturer's country: USA
Regions: Colombia, Huila/Cauca
Product amount (oz/lb/g): 12 oz / 0.8 lb / 340g
Gross weight (oz/lb/g): 13.5 oz / 0.8 lb / 383 g
Warning: Do not use if the packaging is damaged or opened. Store in a cool, dry place, away from direct sunlight and moisture.
Tasting notes
- AcidityLively
- SweetnessSoft
- BodyDelicate
Specifications
- Roaster
- RAVOKAFE
- Roast level
- Light
- Varietals
- Heirloom · Bourbon · Catuaí
- Process
- Washed & pulped natural
- Category
- Coffee & Tea
- SKU
- RST0VCMR
- Availability
- In stock, roasted weekly
Shipping & returns
Orders placed before 2pm are roasted and dispatched the next morning. Delivery takes 2–5 business days depending on your market. If a bag arrives damaged or the cup isn't what you hoped for, write to us within 30 days and we'll replace or refund it.
Why it tastes like this
Dropped early,
so the fruit survives.
Velvet Cocoa comes off the drum right after first crack, before roast flavour can cover the bean. Washed Ethiopian heirloom brings the lemon and floral top notes, Guatemalan Bourbon adds structure, and a touch of pulped-natural Brazilian Catuaí lays down the caramel underneath — so the cup stays bright without turning thin or sour.
- 3
- Origins blended
- 9:50
- Roast time
- 1800m
- Top lot altitude
How to brew it
Made for filter and pour over.
-
01
Grind finer
18 g of beans, one step finer than your usual filter setting. Light roasts are denser, so they need the extra surface to give up their sweetness.
-
02
Brew hot
Water at 95–96°C. Bloom with 50 g for 40 seconds — the bed should dome. Heat is what turns sharp acidity into lemon.
-
03
Let it run
Top up to 300 g in two slow circles and let the bed drain fully — 3:15 to 3:30. Cut it short and the caramel never arrives.
From the people drinking it
4.7 out of 5
Based on 194 reviews from customers who bought Velvet Cocoa and other RAVOKAFE roasts.
"Actual lemon in the cup, not just a tasting note on a bag. It drinks like iced tea when it cools."
"My favourite V60 bag this year. Bright but never sour, and the caramel sweetness keeps it grounded."
"Took me two tries to dial in — hotter water fixed it completely. Now it's the bag I reach for on weekends."
"Bought it for iced coffee in the afternoon and now I brew it hot every morning. Tastes expensive."
"Arrived four days after roast date, still gassing. The freshness is the whole difference here."
Good to know
Questions,
answered.
Is a light roast sour?
Only if it's under-extracted. Brewed hot and ground a step finer, the acidity reads as lemon and white flowers with caramel behind it — bright, not sharp.
Can I use it for espresso?
Yes, as a bright, fruit-forward shot: 18 g in, 42 g out in 30–33 s at 94°C. It shines black — for milk drinks reach for Velvet Cocoa or Molten Caramel instead.
Whole bean or ground?
Bags ship whole bean by default to protect the aromatics, which matter most in a light roast. Need it ground? Leave your brew method in the order notes at checkout and we'll grind to match.
How should I store it?
Sealed, away from light and heat, at room temperature. Light roasts need a few days to open up — they taste best from day five to week five after roasting.
What if I don't like it?
Tell us what you tasted and what you were hoping for within 30 days. We'll send a different roast that fits better, or refund the order — no need to return the bag.
Darker in the range
Other roasts from the same cupping table — different profiles, same standard.
Roasted this week
Wake up to something brighter.
Velvet Cocoa is roasted in small batches and shipped the next morning. Grab a bag while this lot lasts.
Brewing guide
Recipes for Velvet Cocoa
Pour over · V60
18 g coffee : 300 g water at 96°C. Medium-fine grind. Bloom 50 g for 40 s, then two pours to 300 g. Target 3:15–3:30.
Espresso
18 g in, 42 g out in 30–33 s at 94°C. A longer ratio than usual — light roasts need the extra water to give up their sweetness.
Iced & cold brew
Brew 22 g with 200 g water straight onto 120 g of ice for a lemonade-clean cup. For cold brew: 80 g coffee : 1 L water, 16 hours in the fridge.
Aeropress
15 g coffee : 220 g water at 95°C. Medium grind, stir at 30 s, press gently from 1:45. Sweetest of the quick methods.
Use filtered water where you can — it is the largest single variable in your cup after the beans.
Velvet Cocoa
$35.50