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HomeCoffeesPiendamó – Colombie BIO
Cauca · Colombia

Piendamó – Colombie BIO

Washed Castillo, Colombia, Typica, Caturra, grown at 1600 to 1900 masl

Roasted by Brûlerie Moka

Available now· checked 3 Jul
CooperativeRoaster-stated
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Cupping score

84/ 100

Very good · SCA 80–84

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryBrûlerie Moka· Marseille, France
CooperativeCOMEPCAFE, Cauca, Colombia?
Producer—
ProcessWashedLes cafés sont récoltés puis les grains sont séparés de la pulpe dans des « beneficios » (machine pour dépulper les grains) traditionnels avant d’être séchés puis fermentés dans des cuves pendant 12-16h✓
Harvest—
Altitude1600 to 1900 masl✓
ClimateTropical monsoon
VarietiesCastillo, Colombia, Typica, Caturra✓
RoastEspresso✓
Tasting notesprunes, muscadet, cassonade, dark chocolate✓

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

Flavor Profile

4NOTES
  • prunes
    Fruity › Dried › Prune
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • muscadet
    not on the wheel
  • cassonade
    not on the wheel

Supply Chain

  1. Cooperative

    COMEPCAFE, Cauca, Colombia

  2. Roastery

    Brûlerie Moka

  3. Coffee· viewing

    Piendamó – Colombie BIO

Keep exploring the atlas

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

Tastes similarDel Micay – ColombiePopayan DecafPopayan Decaf EspressoVillamaria Decaf — Colombie / NaturelColombia Gildardo Ortega EspressoColombia Popayan EspressoSame variety, exploredCastillo1206Colombia619Typica1436Caturra3255Similar flavour profileprunes, muscadet, cassonade1272Same processWashed13025From the same originColombia6009More from this roasterBrûlerie Moka62 coffees
Community

Brew recipes

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

ProcessWashedAltitude1600 to 1900 maslRoastEspresso
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