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HomeCoffeesBolivia Floripondio Carbonic Natural Batian
Samaipata · Bolivia

Bolivia Floripondio Carbonic Natural Batian

Carbonic Natural Batian, grown at 1710 masl

Roasted by 3fe Coffee

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

Roastery3fe Coffee· Dublin, Ireland
FarmFloripondio, Samaipata, Bolivia✓
ProducerRodriguez
ProcessCarbonic Natural✓
Harvest—
Altitude1710 masl?
ClimateTemperate oceanic
VarietiesBatian✓
Roast—
Tasting notesjuicy, layered, intense complex acidity✓

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

Flavor Profile

2NOTES
  • intense complex acidity
    Sour/Fermented
  • layered
    not on the wheel

Supply Chain

  1. Farm

    Floripondio, Samaipata, Bolivia

    Grown by Rodriguez

  2. Roastery

    3fe Coffee

  3. Coffee· viewing

    Bolivia Floripondio Carbonic Natural Batian

Keep exploring the atlas

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

Tastes similarBolivia Floripondio Natural BatianBolivia - Floripondio: Coco Natural Lactic fermentation, PacamaraFun Bolivia FloripondioBolivia - Floripondio: Natural, SL-28Bolivie Floripondio Pacamara NaturalBolivia Floripondio Caturra 300More from this producerRodriguez193More from this farmFloripondio17 moreSame variety, exploredBatian552Similar flavour profilejuicy, layered, intense complex acidity239Same processCarbonic Natural9From the same originBolivia271More from this roaster3fe Coffee144 coffees
Community

Brew recipes

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

ProcessCarbonic NaturalAltitude1710 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