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HomeCoffeesKolumbien Rum Barrique Fermentation
Caldas · Colombia

Kolumbien Rum Barrique Fermentation

Anaerobic Castillo, grown at 1350 masl

Roasted by Kaffeerösterei Alt Wien

Recently sold out· checked 31 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryKaffeerösterei Alt Wien· Wien, Austria
FarmFinca San José, Caldas, Colombia?
ProducerGuillermo Alvarez
ProcessAnaerobicrumfassfermentierter Kaffee✓
Harvest—
Altitude1350 masl?
ClimateTemperate oceanic
VarietiesCastillo✓
Roast—
Tasting notesrum✓

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

Flavor Profile

1NOTE
  • rum
    Sour/Fermented › Alcohol/Fermented

Supply Chain

  1. Farm

    Finca San José, Caldas, Colombia

    Grown by Guillermo Alvarez

  2. Roastery

    Kaffeerösterei Alt Wien

  3. Coffee· viewing

    Kolumbien Rum Barrique Fermentation

Keep exploring the atlas

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

Tastes similarRum BarriqueMauricio Shattah - Maragogype Nuruk Fermentation - Colombia【NEW】Colombia Tolima La Negrita “Wine Yeast Fermentation”Colombia Finca Milan Catiope Nitrogen FermentationFINCA GASCON YEAST FERMENTATIONColombia Carambolo Double FermentationMore from this producerGuillermo Alvarez1More from this farmFinca San José1 moreSame variety, exploredCastillo1206Similar flavour profilerum43Same processAnaerobic2016From the same originColombia6009More from this roasterKaffeerösterei Alt Wien33 coffees
Community

Brew recipes

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

ProcessAnaerobicAltitude1350 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