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HomeCoffeesBlend Maestro
Huila - Cerrado · Colombia

Blend Maestro

Washed (Colombia) Natural (Brasil) Caturra, Bourbon, grown at 1400 to 1500 masl

Roasted by Boutique del café

Recently sold out· checked 27 Jun
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryBoutique del café· A Coruña, Spain
Region & CountryHuila - Cerrado, Colombia✓
Producer—
ProcessWashed (Colombia) Natural (Brasil)Lavado (Colombia) Natural (Brasil)✓
Harvest—
Altitude1400 to 1500 masl✓
VarietiesCaturra, Bourbon✓
Roast—
Tasting notesclean coffee with a subtle sweetness, fine acidity, medium body, round coffee with flavor of ripe fruit✓

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

Flavor Profile

3NOTES
  • clean coffee with a subtle sweetness
    Sweet › Overall Sweet
  • fine acidity
    Sour/Fermented
  • round coffee with flavor of ripe fruit
    Fruity

Supply Chain

  1. Region & Country

    Huila - Cerrado, Colombia

  2. Roastery

    Boutique del café

  3. Coffee· viewing

    Blend Maestro

Keep exploring the atlas

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

Tastes similarSpecialty Coffee Blend THE STEAM &CO.Collections Exotic Blends Big Kahuna CoffeeSpecialty Coffee LatinoCollections Smooth Blends Cascade Canyon CoffeeElemental CoffeeClassic Espresso BlendSame variety, exploredCaturra3255Bourbon2353Similar flavour profileclean coffee with a subtle sweetness, fine acidity, medium body76From the same originColombia6009More from this roasterBoutique del café34 coffees
Community

Brew recipes

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

ProcessWashed (Colombia) Natural (Brasil)Altitude1400 to 1500 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