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HomeCoffeesColombia Adriana Díaz
Tolima · Colombia

Colombia Adriana Díaz

Anaerobic Washed Gesha, grown at 1950 masl

Roasted by Sample Coffee

Recently sold out· checked 28 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasterySample Coffee· Sydney, Australia
FarmEl Progreso, Tolima, Colombia✓
ProducerAdriana Diaz Castillo
ProcessAnaerobic Washed✓
Harvest—
Altitude1950 masl✓
VarietiesGesha✓
RoastOmni✓
Tasting noteslemongrass, black tea, bergamot✓

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

Flavor Profile

3NOTES
  • lemongrass
    Green/Vegetative
  • black tea
    Floral › Black Tea
  • bergamot
    Floral › Black Tea

Supply Chain

  1. Farm

    El Progreso, Tolima, Colombia

    Grown by Adriana Diaz Castillo

  2. Roastery

    Sample Coffee

  3. Coffee· viewing

    Colombia Adriana Díaz

Keep exploring the atlas

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

Tastes similarColombia - El Paraiso Ginger CastilloEl Progreso, ColombiaColombia - Maria Belen DiazColombia Albeirzon PradaColombia Decaf De CañaColombia Alberio LugoMore from this producerAdriana Diaz Castillo1More from this farmEl Progreso1 moreSame variety, exploredGesha2495Similar flavour profilelemongrass, black tea, bergamot1161Same processAnaerobic Washed287From the same originColombia6009More from this roasterSample Coffee470 coffees
Community

Brew recipes

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

ProcessAnaerobic WashedAltitude1950 maslRoastOmni
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