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HomeCoffeesColombia Maria Blandon
Inza · Colombia

Colombia Maria Blandon

Washed Chiroso, grown at 1800 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
CooperativeRoaster-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

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
CooperativePergamino, Inza, Colombia✓
ProducerMaria Blandon
ProcessWashed✓
Harvest—
Altitude1800 masl✓
ClimateTemperate oceanic
VarietiesChiroso✓
Roast—
Tasting notesRuby Red Grapefruit, Green Apple, Hibiscus, Almond✓

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

Flavor Profile

4NOTES
  • Ruby Red Grapefruit
    Fruity › Citrus › Grapefruit
  • Green Apple
    Fruity › Apple
  • Hibiscus
    Floral › Hibiscus
  • Almond
    Nutty/Cocoa › Almond

Supply Chain

  1. Cooperative

    Pergamino, Inza, Colombia

    Grown by Maria Blandon

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Colombia Maria Blandon

Keep exploring the atlas

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

Tastes similarColombia Mariel GuevaraColombia BuenavistaColombia Maria ElsyColombia Santa MariaColombia Maria Del Rosario OlayaColombia Los GuacharosMore from this farmPergamino3 moreSame variety, exploredChiroso216Similar flavour profileRuby Red Grapefruit, Green Apple, Hibiscus975Same processWashed13025From the same originColombia6009More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

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

ProcessWashedAltitude1800 masl
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