Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesLa Leona - Colombia
Armenia Quindio · Colombia

La Leona - Colombia

Washed Caturra, grown at 1450 masl

Roasted by Cafezal

Available now· checked 3 Aug
RegionEstimated
Get this Coffee
Experience the Coffee Story

Details

RoasteryCafezal· Milano, Italy
Region & CountryArmenia Quindio, Colombia✓
ProducerLuz Helena Salazar
ProcessWashed✓
Harvest—
Altitude1450 masl✓
VarietiesCaturra✓
Roast—
Tasting notesmandarin, fave di cacao, chocolate, more✓

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

Flavor Profile

4NOTES
  • mandarin
    Fruity › Citrus
  • fave di cacao
    Nutty/Cocoa
  • chocolate
    Nutty/Cocoa › Chocolate
  • more
    not on the wheel

Supply Chain

  1. Region & Country

    Armenia Quindio, Colombia

    Grown by Luz Helena Salazar

  2. Roastery

    Cafezal

  3. Coffee· viewing

    La Leona - Colombia

Keep exploring the atlas

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

Tastes similarBrasil - El TriunfoColombia Diofanor RuizColombia Diego CamposColombia, HorizonteColombia Sebastian Gomez GeshaDecaf ColombiaMore from this producerLuz Helena Salazar23Same variety, exploredCaturra3255Similar flavour profileMandarino, fave di cacao, cioccolato6Same processWashed13025From the same originColombia6009More from this roasterCafezal17 coffees
Community

Brew recipes

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

ProcessWashedAltitude1450 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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