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HomeCoffeesColombia La Macarena Decaffeinato
Cauca · Colombia

Colombia La Macarena Decaffeinato

Natural Sugar Cane Decaffeinated Red Bourbon, grown at 1950 masl

Roasted by Coffee Studio 7Gr.

Available now· checked 31 Jul
FarmRoaster-stated
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Details

RoasteryCoffee Studio 7Gr.· Milan, Italy
FarmLa Macarena, Cauca, Colombia✓
ProducerWilton Benitez
ProcessNatural Sugar Cane Decaffeinated✓
Harvest—
Altitude1950 masl✓
ClimateTropical rainforest
VarietiesRed Bourbon✓
RoastOmni✓
Tasting notescacao, magnolia, orange blossom, mandarin, caramel, cinnamon, watermelon, cane sugar, maple syrup, cacao nibs, citrusy✓

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

Flavor Profile

11NOTES
  • cacao
    Nutty/Cocoa
  • orange blossom
    Floral
  • mandarin
    Fruity › Citrus
  • caramel
    Sweet › Brown Sugar
  • cinnamon
    Spices › Brown Spice › Cinnamon
  • watermelon
    Fruity
  • cane sugar
    Sweet › Brown Sugar
  • maple syrup
    Sweet › Brown Sugar › Maple Syrup
  • cacao nibs
    Nutty/Cocoa
  • citrusy
    Fruity › Citrus
  • magnolia
    not on the wheel

Supply Chain

  1. Farm

    La Macarena, Cauca, Colombia

    Grown by Wilton Benitez

  2. Roastery

    Coffee Studio 7Gr.

  3. Coffee· viewing

    Colombia La Macarena Decaffeinato

Keep exploring the atlas

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

Tastes similarColombia — Finca Los Nogales x CataColombia Popayan DecafDecaf ColombiaColombia Caldas Decaf KoffieSUPREMO – COLOMBIA – AGENTILa Macarena – ColombiaMore from this producerWilton Benitez54More from this farmLa Macarena11 moreSame variety, exploredRed Bourbon764Similar flavour profilecacao, magnolia, fiori d'arancio244From the same originColombia6009More from this roasterCoffee Studio 7Gr.37 coffees
Community

Brew recipes

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

ProcessNatural Sugar Cane DecaffeinatedAltitude1950 maslRoastOmni
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