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HomeCoffeesColombia Cafe Femenino Inza Cauca Medium Roast
Cauca · Colombia

Colombia Cafe Femenino Inza Cauca Medium Roast

Washed Caturra, Colombia, Castillo, grown at 1375 to 1900 masl

Roasted by Tiny Footprint Coffee

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

RoasteryTiny Footprint Coffee· Brooklyn Center, USA
CooperativeCOSURCA, Cauca, Colombia✓
Producer—
ProcessWashedundergoes a fully washed process✓
Harvest—
Altitude1375 to 1900 masl✓
ClimateTemperate oceanic
VarietiesCaturra, Colombia, Castillo✓
RoastMedium✓
Tasting notesorange, rich chocolate, dried fruit✓

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

Flavor Profile

3NOTES
  • orange
    Fruity › Citrus › Orange
  • rich chocolate
    Nutty/Cocoa › Chocolate
  • dried fruit
    Fruity › Dried

Supply Chain

  1. Cooperative

    COSURCA, Cauca, Colombia

  2. Roastery

    Tiny Footprint Coffee

  3. Coffee· viewing

    Colombia Cafe Femenino Inza Cauca Medium Roast

Keep exploring the atlas

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

Tastes similarColombia Cumbia Espresso RoastColombia Dark RoastColombian InzaColombian Rich Roast 2/042 Colombia — Julián Calderón — A.M.O.C. — Curated Store — Specialty Coffee Roastery — EssentialsColombia Continental Dark RoastMore from this farmCOSURCA5 moreSame variety, exploredCaturra3255Colombia619Castillo1206Similar flavour profileorange, rich chocolate, dried fruit916Same processWashed13025From the same originColombia6009More from this roasterTiny Footprint Coffee25 coffees
Community

Brew recipes

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

ProcessWashedAltitude1375 to 1900 maslRoastMedium
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