Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesColombia 250G
CUNDINAMARCA VIANI · Colombia

Colombia 250G

Washed Castillo

Roasted by Monks Coffee Roasters

Stock not confirmed
MillRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryMonks Coffee Roasters· Amsterdam, Netherlands
MillTrilladora Bachue, CUNDINAMARCA VIANI, Colombia✓
Producer—
ProcessWashedThis delicious Colombian coffee is picked by the smallholders and washed, dried, and then taken to the Trilladora Bachue mill in nearby Bogota for cupping, scoring and sorting for export✓
Harvest—
Altitude—
ClimateTropical rainforest
VarietiesCastillo✓
RoastMedium✓
Tasting notescaramel, stone fruits, chocolate✓

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

Flavor Profile

3NOTES
  • caramel
    Sweet › Brown Sugar
  • stone fruits
    Fruity
  • chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Mill

    Trilladora Bachue, CUNDINAMARCA VIANI, Colombia

  2. Roastery

    Monks Coffee Roasters

  3. Coffee· viewing

    Colombia 250G

Keep exploring the atlas

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

Tastes similarStaycation / Colombia 300gColombia Huila 36/36 250gColombia PescadorColombia La Colmena - 250g / Whole BeanColombia VianiColombia El Carmen No 50Same variety, exploredCastillo1206Similar flavour profilecaramel, stone fruits, chocolate3502Same processWashed13025From the same originColombia6009More from this roasterMonks Coffee Roasters8 coffees
Community

Brew recipes

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

ProcessWashedRoastMedium
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