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HomeCoffeesGuarnizo Familia
Huila · Colombia

Guarnizo Familia

Washed Colombia, Caturra, Gesha, Pink Bourbon, grown at 1737 masl

Roasted by Fieldwork

Available now· checked 30 Jul
CooperativeRoaster-stated
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Details

RoasteryFieldwork· Melbourne, Australia
CooperativeGuarnizo Familia, Huila, Colombia✓
Producer—
ProcessWashedGrown at elevations reaching 1737 metres above sea level, this washed lot is made up of 72.69% coffee from Wilmar’s farm, La Vega, and 27.31% from the farm of Paubla Andrea Guarnizo Osorio✓
Harvest—
Altitude1737 masl✓
ClimateTropical savanna
VarietiesColombia, Caturra, Gesha, Pink Bourbon✓
Roast—
Tasting notesstone fruit, melon, ripe cherry, black tea✓

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

Flavor Profile

4NOTES
  • stone fruit
    Fruity
  • melon
    Fruity
  • ripe cherry
    Fruity › Cherry
  • black tea
    Floral › Black Tea

Supply Chain

  1. Cooperative

    Guarnizo Familia, Huila, Colombia

  2. Roastery

    Fieldwork

  3. Coffee· viewing

    Guarnizo Familia

Keep exploring the atlas

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

Tastes similarFamilia Gomez Inza CaucaFamilia Osorio DecafPeru - Familia GuevaraColombia Familia GarciaFamilia FernandezColombia DecafSame variety, exploredColombia619Caturra3255Gesha2495Pink Bourbon918Similar flavour profilestone fruit, melon, ripe cherry1276Same processWashed13025From the same originColombia6009More from this roasterFieldwork9 coffees
Community

Brew recipes

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

ProcessWashedAltitude1737 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