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HomeCoffeesFinca Santa Teresa Kolumbien
Huila · Colombia

Finca Santa Teresa Kolumbien

Natural Anaerobic Gesha, grown at 1800 masl

Roasted by Buena Vida

Recently sold out· checked 27 Jun
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryBuena Vida· San Jose, Costa Rica
FarmFinca Santa Teresa, Huila, Colombia?
ProducerMartha Cecilia Rodriguez
ProcessNatural Anaerobic✓
Harvest—
Altitude1800 masl?
ClimateTropical savanna
VarietiesGesha≈
Roast—
Tasting notesOrange, Rum, Banana✓

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

Flavor Profile

3NOTES
  • Orange
    Fruity › Citrus › Orange
  • Rum
    Sour/Fermented › Alcohol/Fermented
  • Banana
    not on the wheel

Supply Chain

  1. Farm

    Finca Santa Teresa, Huila, Colombia

    Grown by Martha Cecilia Rodriguez

  2. Roastery

    Buena Vida

  3. Coffee· viewing

    Finca Santa Teresa Kolumbien

Keep exploring the atlas

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

Tastes similarPanama Finca Teresa CoffeeSanta Teresa Panama GeishaFinca Soledad Gesha AWColombia Finca La Victoria OmniPeru Finca Santa Teresa GeshaSanta Teresa El Toño [Catuai White Honey]Same variety, exploredGesha2495Similar flavour profileOrange, Rum, Banana820Same processNatural Anaerobic134From the same originColombia6009More from this roasterBuena Vida29 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNatural AnaerobicAltitude1800 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