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HomeCoffeesColombia Chapata Natural
Colombia

Colombia Chapata Natural

Fully natural Castillo, Colombia, Caturra, grown at 1800 masl

Roasted by Skylark Coffee

Recently sold out· checked 20 Jun
CountryEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

87/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasterySkylark Coffee· Brighton, United Kingdom
CountryColombia✓
Producer—
ProcessFully naturalFully natural in mechanical cold dryers✓
Harvest—
Altitude1800 masl✓
VarietiesCastillo, Colombia, Caturra✓
Roast—
Tasting notesmango, papaya, tamarind✓

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

Flavor Profile

3NOTES
  • mango
    Fruity
  • papaya
    Fruity
  • tamarind
    not on the wheel

Supply Chain

  1. Country

    Colombia

  2. Roastery

    Skylark Coffee

  3. Coffee· viewing

    Colombia Chapata Natural

Keep exploring the atlas

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

Tastes similarNATURAL PAPAYO — COLOMBIACOLOMBIA Decaf Mosto - NogalesColombia Laboyano NaturalColombia Letty Finca El ParaisoColombia Cesar ArocaHoney GeshaSame variety, exploredCastillo1206Colombia619Caturra3255Similar flavour profilemango, papaya, tamarind745Same processFully natural7From the same originColombia6009More from this roasterSkylark Coffee70 coffees
Community

Brew recipes

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

ProcessFully naturalAltitude1800 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