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HomeCoffeesColombia, Estrella, 200 g • The Underdog
Nariño · Colombia

Colombia, Estrella, 200 g • The Underdog

Washed Caturra, grown at 2000 masl

Roasted by The Underdog

Recently sold out· checked 30 Jun
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

RoasteryThe Underdog· Athens, Greece
FarmFinca La Estrella, Nariño, Colombia?
ProducerCarlos Estrella
ProcessWashed✓
Harvest—
Altitude2000 masl✓
VarietiesCaturra✓
RoastEspresso✓
Tasting notesPeach, Plum, Caramel✓

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

Flavor Profile

3NOTES
  • Peach
    Fruity › Peach
  • Plum
    Fruity › Dried
  • Caramel
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    Finca La Estrella, Nariño, Colombia

    Grown by Carlos Estrella

  2. Roastery

    The Underdog

  3. Coffee· viewing

    Colombia, Estrella, 200 g • The Underdog

Keep exploring the atlas

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

Tastes similarColombia, Jairo Arcila Peach, 200 g • The UnderdogColombia, Yeferson Olaya, 200 g • The UnderdogColombia El ProgresoTaita, ColombiaColombia ReforestColombia 250GMore from this producerCarlos Estrella2More from this farmFinca La Estrella2 moreSame variety, exploredCaturra3255Similar flavour profilePeach, Plum, Caramel3542Same processWashed13025From the same originColombia6009More from this roasterThe Underdog15 coffees
Community

Brew recipes

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

ProcessWashedAltitude2000 maslRoastEspresso
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