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HomeCoffeesColombia Tolima Organic
Tolima · Colombia

Colombia Tolima Organic

Fully washed Caturra, Castillo, Catimor, Tabi, Typica, grown at 1560 to 2010 masl

Roasted by Glen Lyon Coffee Roasters

Recently sold out· checked 3 Aug
CooperativeRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryGlen Lyon Coffee Roasters· Perthshire, United Kingdom
CooperativeFabi Co-op, Tolima, Colombia✓
Producer—
ProcessFully washedFully washed, 24 hour Fermentation✓
Harvest—
Altitude1560 to 2010 masl✓
ClimateTropical rainforest
VarietiesCaturra, Castillo, Catimor, Tabi, Typica✓
Roast—
Tasting notesjammy, plum, cherry✓

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

Flavor Profile

3NOTES
  • plum
    Fruity › Dried
  • cherry
    Fruity › Cherry
  • jammy
    not on the wheel

Supply Chain

  1. Cooperative

    Fabi Co-op, Tolima, Colombia

  2. Roastery

    Glen Lyon Coffee Roasters

  3. Coffee· viewing

    Colombia Tolima Organic

Keep exploring the atlas

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

Tastes similarOrganic Colombia TolimaTolima OrganicColombia Organic Tolima DarkColombia SupremoMaracuya ColombiaColombia Fairtrade OrganicSame variety, exploredCaturra3255Castillo1206Catimor525Tabi164Similar flavour profilejammy, plum, cherry1314Same processFully washed350From the same originColombia6009More from this roasterGlen Lyon Coffee Roasters52 coffees
Community

Brew recipes

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

ProcessFully washedAltitude1560 to 2010 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