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HomeCoffeesStiven Hoyos Colombia
San Agustin, Huila · Colombia

Stiven Hoyos Colombia

Washed Pink Bourbon, grown at 1850 to 1950 masl

Roasted by Swerl

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasterySwerl· Falkenberg, Sweden
FarmHoyos Alvarado family, San Agustin, Huila, Colombia✓
ProducerStiven Hoyos
ProcessWashed✓
Harvest—
Altitude1850 to 1950 masl✓
ClimateTemperate oceanic
VarietiesPink Bourbon✓
Roast—
Tasting notesfloral, red cordial, green apple, sparkling✓

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

Flavor Profile

4NOTES
  • floral
    Floral
  • green apple
    Fruity › Apple
  • red cordial
    not on the wheel
  • sparkling
    not on the wheel

Supply Chain

  1. Farm

    Hoyos Alvarado family, San Agustin, Huila, Colombia

    Grown by Stiven Hoyos

  2. Roastery

    Swerl

  3. Coffee· viewing

    Stiven Hoyos Colombia

Keep exploring the atlas

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

Tastes similar[ODD B] Stiven Hoyos - Colombia // Washed Pink Bourbon - Floral, Red Cordial, Green Apple, SparklingSONIA BOLAÑOSColombia Doña Martha GeshaColombia | Reinaldo ChilitoAlirio Munoz – Borbon aji【COLOMBIA】ASTRID MEDINA CWCF#10More from this producerStiven Hoyos3More from this farmHoyos Alvarado family1 moreSame variety, exploredPink Bourbon918Similar flavour profilefloral, red cordial, green apple1891Same processWashed13025From the same originColombia6009More from this roasterSwerl37 coffees
Community

Brew recipes

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

ProcessWashedAltitude1850 to 1950 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