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HomeCoffeesColombia Edwin Noreña Peach Mossto
Quindio · Colombia

Colombia Edwin Noreña Peach Mossto

Natural Peach Mossto Co-Fermentation Caturra, grown at 1650 masl

Roasted by Sample Coffee

Recently sold out· checked 4 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasterySample Coffee· Sydney, Australia
FarmCampo Hermoso, Quindio, Colombia✓
ProducerEdwin Noreña
ProcessNatural Peach Mossto Co-Fermentation✓
Harvest—
Altitude1650 masl✓
ClimateTropical rainforest
VarietiesCaturra✓
RoastOmni✓
Tasting notespeach candy, rosewater, passionfruit✓

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

Flavor Profile

3NOTES
  • peach candy
    Fruity › Peach
  • rosewater
    Floral › Rose
  • passionfruit
    Fruity

Supply Chain

  1. Farm

    Campo Hermoso, Quindio, Colombia

    Grown by Edwin Noreña

  2. Roastery

    Sample Coffee

  3. Coffee· viewing

    Colombia Edwin Noreña Peach Mossto

Keep exploring the atlas

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

Tastes similarColombia Edwin Norena Campo HermosoColombia: Edwin Noreña Peach Carbonic HoneyHéctor Canchala, ColombiaEdwin Noreña - Gummy SharksAlex Bermudez KolumbienEdwin Noreña - Fruity FlowersMore from this producerEdwin Noreña17More from this farmCampo Hermoso19 moreSame variety, exploredCaturra3255Similar flavour profilepeach candy, rosewater, passionfruit238From 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.

ProcessNatural Peach Mossto Co-FermentationAltitude1650 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