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HomeCoffeesColombia | La Candela
Titiribí · Colombia

Colombia | La Candela

Anaerobic Natural Yellow Castillo, grown at 1600 to 1800 masl

Roasted by Mudhouse Coffee Roaster

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryMudhouse Coffee Roaster· Richmond, USA
FarmFinca La Candela, Titiribí, Colombia✓
ProducerAlberto Lotero and Gloria Cano
ProcessAnaerobic NaturalThis year's lot is natural-processed with combined fermentation — 50 hours aerobic, then 12 hours anaerobic — Red and Yellow Castillo varietals, slow-built to amplify the fruit and let the cup get a little wild✓
Harvest—
Altitude1600 to 1800 masl✓
ClimateTropical monsoon
VarietiesYellow Castillo≈
Roast—
Tasting notesblackberry, pineapple juice, lil boozy✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • blackberry
    Fruity › Berry › Blackberry
  • pineapple juice
    Fruity › Pineapple
  • lil boozy
    Sour/Fermented › Alcohol/Fermented

Supply Chain

  1. Farm

    Finca La Candela, Titiribí, Colombia

    Grown by Alberto Lotero and Gloria Cano

  2. Roastery

    Mudhouse Coffee Roaster

  3. Coffee· viewing

    Colombia | La Candela

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarColombia El Diamante NaturalColombia Henry RamirezLa CandelillaColombia Finca La BastillaDecaf Colombia Los NogalesColombia — Finca Los Nogales x CataSimilar flavour profileblackberry, pineapple juice, lil boozy786Same processAnaerobic Natural776From the same originColombia6009More from this roasterMudhouse Coffee Roaster15 coffees
Community

Brew recipes

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ProcessAnaerobic NaturalAltitude1600 to 1800 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability