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.

HomeCoffeesZamadi Kaffee Kolumbien Strong Bio
Riseralda · Colombia

Zamadi Kaffee Kolumbien Strong Bio

Grown at 1500 masl

Roasted by DeKene Rösterei in Kehna

Available now· checked 3 Aug
CooperativeRoaster-stated
Get this Coffee
Experience the Coffee Story

Details

RoasteryDeKene Rösterei in Kehna· Weimar (Lahn), Germany
CooperativeAssociation Agrotatama, Riseralda, Colombia?
Producer—
Process—
Harvest—
Altitude1500 masl✓
Varieties—
Roast—
Tasting notescaramel, strong✓

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

Flavor Profile

2NOTES
  • caramel
    Sweet › Brown Sugar
  • strong
    not on the wheel

Supply Chain

  1. Cooperative

    Association Agrotatama, Riseralda, Colombia

  2. Roastery

    DeKene Rösterei in Kehna

  3. Coffee· viewing

    Zamadi Kaffee Kolumbien Strong Bio

Keep exploring the atlas

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

Tastes similarMi Pana – Colombie BIOBio Kaffee Columbien Excelso EpKaffee Kolumbien Black CondorJhon Jairo - ColombiaKolumbien MicrolotKolumbien Excelso Sugar Cane entkoff.Similar flavour profilecaramel, strong2041From the same originColombia6009More from this roasterDeKene Rösterei in Kehna21 coffees
Community

Brew recipes

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

Altitude1500 masl
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