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HomeCoffeesRebacano
Acevedo, Huila · Colombia

Rebacano

Natural & Extended Natural Castillo, grown at 1280 to 1480 masl

Roasted by Specialty Batch Coffee

Available now· checked 30 Jul
RegionEstimated
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Details

RoasterySpecialty Batch Coffee· Dubai, United Arab Emirates
Region & CountryAcevedo, Huila, Colombia✓
ProducerMultiple
ProcessNatural & Extended NaturalNatural & Extended Natural✓
Harvest—
Altitude1280 to 1480 masl✓
VarietiesCastillo✓
RoastEspresso✓
Tasting notesSparkling Green Apple, Winey, Dried Fruit, Cocoa, Toffee✓

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

Flavor Profile

5NOTES
  • Sparkling Green Apple
    Fruity › Apple
  • Winey
    Sour/Fermented › Alcohol/Fermented › Winey
  • Dried Fruit
    Fruity › Dried
  • Cocoa
    Nutty/Cocoa
  • Toffee
    Sweet › Brown Sugar

Supply Chain

  1. Region & Country

    Acevedo, Huila, Colombia

    Grown by Multiple

  2. Roastery

    Specialty Batch Coffee

  3. Coffee· viewing

    Rebacano

Keep exploring the atlas

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

Tastes similarColombia Jairo Arcila JavaColombiacoffeeElver Novoa EspressoRed FruitsColombia YirgacheffeRIO MAGDALENAMore from this producerMultiple35Same variety, exploredCastillo1206Similar flavour profileSparkling Green Apple, Winey, Dried Fruit803From the same originColombia6009More from this roasterSpecialty Batch Coffee51 coffees
Community

Brew recipes

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

ProcessNatural & Extended NaturalAltitude1280 to 1480 maslRoastEspresso
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