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HomeCoffeesArturo Arango
Barcelona, Quindío · Colombia

Arturo Arango

Thermal shock natural Sidra, grown at 1300 masl

Roasted by Horsham Coffee Roaster

Recently sold out· checked 3 Aug
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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Cupping score

88/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryHorsham Coffee Roaster· Horsham, United Kingdom
FarmEl Paraiso, Barcelona, Quindío, Colombia✓
ProducerArturo Arango
ProcessThermal shock naturalprocessed using a unique and complex thermal shock method✓
Harvest—
Altitude1300 masl✓
VarietiesSidra✓
Roast—
Tasting notesMango, Passion Fruit, Honeydew Melon✓

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

Flavor Profile

3NOTES
  • Mango
    Fruity
  • Passion Fruit
    Fruity
  • Honeydew Melon
    Fruity

Supply Chain

  1. Farm

    El Paraiso, Barcelona, Quindío, Colombia

    Grown by Arturo Arango

  2. Roastery

    Horsham Coffee Roaster

  3. Coffee· viewing

    Arturo Arango

Keep exploring the atlas

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

Tastes similarArturo Arango Sudan RumeJose Ignacio Gomez Geisha From Finca Los AngelesPuerto Arturo Geisha (Colombia)Hector HernandezWilliam Andres OliveraHéctor Canchala, ColombiaMore from this producerArturo Arango4Same variety, exploredSidra254Similar flavour profileMango, Passion Fruit, Honeydew Melon695Same processThermal shock natural12From the same originColombia6009More from this roasterHorsham Coffee Roaster142 coffees
Community

Brew recipes

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

ProcessThermal shock naturalAltitude1300 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