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HomeCoffeesCafé de Spécialité Bio – Sol Naciente – BIO
Sierra Nevada de Santa Marta · Colombia

Café de Spécialité Bio – Sol Naciente – BIO

Washed Castillo, Colombia, grown at 1500 to 1600 masl

Roasted by Shouka

Available now· checked 30 Jul
CooperativeRoaster-stated
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Details

RoasteryShouka· Chamonix-Mont-Blanc, France
CooperativeSol Naciente, Sierra Nevada de Santa Marta, Colombia?
Producer—
ProcessWashed<strong>Lavée</strong>✓
Harvest—
Altitude1500 to 1600 masl✓
ClimateTundra
VarietiesCastillo, Colombia✓
Roast—
Tasting notesdark chocolate, blackberry, citric acidity, nutty, vanilla✓

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

Flavor Profile

5NOTES
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • blackberry
    Fruity › Berry › Blackberry
  • citric acidity
    Fruity › Citrus
  • nutty
    Nutty/Cocoa
  • vanilla
    Sweet › Vanilla

Supply Chain

  1. Cooperative

    Sol Naciente, Sierra Nevada de Santa Marta, Colombia

  2. Roastery

    Shouka

  3. Coffee· viewing

    Café de Spécialité Bio – Sol Naciente – BIO

Keep exploring the atlas

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

Tastes similarColombie – Sierra Nevada – Sol Naciente BIOCASA NEGRACafé de spécialité – Santa ClaraSol NacienteClose To Nature BlendColombia Finca Santuario Red Bourbon Anaerobic Natural Espresso 250G 1Same variety, exploredCastillo1206Colombia619Similar flavour profiledark chocolate, blackberry, citric acidity2568Same processWashed13025From the same originColombia6009More from this roasterShouka27 coffees
Community

Brew recipes

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

ProcessWashedAltitude1500 to 1600 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