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HomeCoffeesColombia Lareb Herbert Penaloza Bocadillo
Norte del Tolima, Casablanca · Colombia

Colombia Lareb Herbert Penaloza Bocadillo

Washed Typica, Tabi, Bourbon, Gesha, grown at 1800 masl

Roasted by Almanegra Cafe

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
Experience the Coffee Story

Details

RoasteryAlmanegra Cafe· Mexico City, Mexico
FarmEl Bocadillo, Norte del Tolima, Casablanca, Colombia✓
ProducerHerbert Peñaloza Correa
ProcessWashedLavado✓
Harvest—
Altitude1800 masl✓
ClimateTropical savanna
VarietiesTypica, Tabi, Bourbon, Gesha✓
Roast—
Tasting notesfloral, fruity✓

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

Flavor Profile

2NOTES
  • floral
    Floral
  • fruity
    Fruity

Supply Chain

  1. Farm

    El Bocadillo, Norte del Tolima, Casablanca, Colombia

    Grown by Herbert Peñaloza Correa

  2. Roastery

    Almanegra Cafe

  3. Coffee· viewing

    Colombia Lareb Herbert Penaloza Bocadillo

Keep exploring the atlas

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

Tastes similarColombia Santiago PatinoColombia Finca El Paraíso Gesha LettyRafael Velasco Colombia GeishaCarlos GuamangaColombia Doña Martha GeshaLa PraderitaMore from this producerHerbert Peñaloza Correa1More from this farmEl Bocadillo2 moreSame variety, exploredTypica1436Tabi164Bourbon2353Gesha2495Similar flavour profilefloral, fruity1954Same processWashed13025From the same originColombia6009More from this roasterAlmanegra Cafe131 coffees
Community

Brew recipes

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

ProcessWashedAltitude1800 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