Open Coffee Hub
RoasteriesFarmsVarietiesLotsCoffees Map Barista Brew Guides
Open Coffee Hub© 2026
LotsVarietiesFresh·How it worksHow we rate·ImpressumDatenschutz
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.

HomeCoffeesPino Alto
Pino Alto · Colombia

Pino Alto

Natural Geisha, grown at 1800 masl

Roasted by Manhattan Coffee Roasters

FarmRoaster-stated
Get this Coffee
Experience in Barista mode

Details

RoasteryManhattan Coffee Roasters
FarmFinca Las Marias, Pino Alto, Colombia?
ProducerJosé Giraldo
ProcessNatural✓
Harvest—
Altitude1800 masl?
VarietiesGeisha✓
Roast—
Tasting notesmango, peach, white tea✓

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

Flavor Profile

3NOTES
  • mango
    Fruity › Other Fruit › Pineapple
  • peach
    Fruity › Other Fruit › Peach
  • white tea
    Floral › Black Tea

Traceability

Supply Chain

  1. Farm

    Finca Las Marias

  2. Roastery

    Manhattan Coffee Roasters

  3. Coffee· viewing

    Pino Alto

Keep exploring the atlas

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

More from this producerJosé Giraldo3More from this farmFinca Las Marias6 moreSame variety, exploredGeisha1261Similar flavour profilemango, peach, white tea974Same processNatural4268From the same originColombia3393More from this roasterManhattan Coffee Roasters97 coffees
Community

Brew recipes

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

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.