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HomeCoffeesColombia Andino
Bruselas, Pitalito, Huila · Colombia

Colombia Andino

Fully washed Caturra, Bourbon, Castillo, grown at 1300 to 1900 masl

Roasted by Glen Lyon Coffee Roasters

Recently sold out· checked 3 Aug
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryGlen Lyon Coffee Roasters· Perthshire, United Kingdom
Locality, Region & CountryBruselas, Pitalito, Huila, Colombia✓
Producer120 smallholder farmers
ProcessFully washed✓
Harvest—
Altitude1300 to 1900 masl✓
VarietiesCaturra, Bourbon, Castillo✓
Roast—
Tasting notesCane Sugar, Ripe Red Fruits, Orange Acidity✓

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

Flavor Profile

3NOTES
  • Cane Sugar
    Sweet › Brown Sugar
  • Ripe Red Fruits
    Fruity
  • Orange Acidity
    Fruity › Citrus › Orange

Supply Chain

  1. Locality, Region & Country

    Bruselas, Pitalito, Huila, Colombia

    Grown by 120 smallholder farmers

  2. Roastery

    Glen Lyon Coffee Roasters

  3. Coffee· viewing

    Colombia Andino

Keep exploring the atlas

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

Tastes similarSevilla Sugarcane DecafColombia Tumbaga Sugarcane DecafSantiago Caro ChirosoColombia CaucaColombia La Mariposa Sugarcane EA DECAFColombia Mariel GuevaraMore from this producer120 smallholder farmers1Same variety, exploredCaturra3255Bourbon2353Castillo1206Similar flavour profileCane Sugar, Ripe Red Fruits, Orange Acidity133Same processFully washed350From the same originColombia6009More from this roasterGlen Lyon Coffee Roasters52 coffees
Community

Brew recipes

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

ProcessFully washedAltitude1300 to 1900 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