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HomeCoffeesColombia Sebastian Gomez Caturra
Quindio · Colombia

Colombia Sebastian Gomez Caturra

Natural Caturra, grown at 1700 to 1800 masl

Roasted by Friedhats

Recently sold out· checked 29 Jul
FarmRoaster-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

RoasteryFriedhats· Amsterdam, Netherlands
FarmLa Divisa, Quindio, Colombia✓
ProducerSebastian Gomez
ProcessNatural✓
Harvest—
Altitude1700 to 1800 masl✓
ClimateTropical rainforest
VarietiesCaturra✓
RoastEspresso✓
Tasting notesRoasted pineapple, Hot chocolate with rum, Papaya✓

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

Flavor Profile

3NOTES
  • Roasted pineapple
    Fruity › Pineapple
  • Hot chocolate with rum
    Sour/Fermented › Alcohol/Fermented
  • Papaya
    Fruity

Supply Chain

  1. Farm

    La Divisa, Quindio, Colombia

    Grown by Sebastian Gomez

  2. Roastery

    Friedhats

  3. Coffee· viewing

    Colombia Sebastian Gomez Caturra

Keep exploring the atlas

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

Tastes similarColombia Sebastian Gomez NaturalSebastian GomezColombia Luis Carlos GutierrezColombia Alexander Vargas — Ffocee Coffee RoastersColombia Juan David ChinchillaColombia Jairo ArcilaMore from this producerSebastian Gomez11More from this farmLa Divisa19 moreSame variety, exploredCaturra3255Similar flavour profileRoasted pineapple, Hot chocolate with rum, Papaya229Same processNatural7627From the same originColombia6009More from this roasterFriedhats354 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1700 to 1800 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