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HomeCoffeesColombia La Palma Natural Sidra #445
Colombia

Colombia La Palma Natural Sidra #445

Natural, Biochar Raised-Bed Dried Sidra, grown at 1800 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmLa Palma y El Tucán, Colombia✓
Producer—
ProcessNatural, Biochar Raised-Bed Driedprocessed it naturally to encourage the already fruit forward flavors to be even more present in this special, one-of-a-kind coffee✓
Harvest—
Altitude1800 masl✓
ClimateTemperate oceanic
VarietiesSidra✓
Roast—
Tasting notesTart Apple, Strawberry Jam, Plum Candy, Spicy✓

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

Flavor Profile

4NOTES
  • Tart Apple
    Fruity › Apple
  • Strawberry Jam
    Fruity › Berry › Strawberry
  • Plum Candy
    Fruity › Dried
  • Spicy
    Spices › Brown Spice

Supply Chain

  1. Farm

    La Palma y El Tucán, Colombia

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Colombia La Palma Natural Sidra #445

Keep exploring the atlas

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

Tastes similarColombia La Palma Sidra #423Colombia La Palma Sidra #9R La Palma Y El Tucan Lactic SidraLa Palma Y El Tucan Geisha NaturalColombia El Vergel Yirgacheffe NaturalLa PalmaMore from this farmLa Palma y El Tucán22 moreSame variety, exploredSidra254Similar flavour profileTart Apple, Strawberry Jam, Plum Candy302Same processNatural, Biochar Raised-Bed Dried3From the same originColombia6009More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

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ProcessNatural, Biochar Raised-Bed DriedAltitude1800 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