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HomeCoffeesNovember 2024
Colombia

November 2024

Washed Anaerobic Pink Bourbon, grown at 1500 masl

Roasted by MAME

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

RoasteryMAME· Zurich, Switzerland
FarmLa Riviera, Colombia✓
ProducerJulio Cesar Madrid
ProcessWashed AnaerobicThe coffee was processed as Washed Anaerobic 1 day✓
Harvest—
Altitude1500 masl✓
ClimateTropical rainforest
VarietiesPink Bourbon✓
Roast—
Tasting notesPeach, Earl Grey, Rose hips✓

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

Flavor Profile

3NOTES
  • Peach
    Fruity › Peach
  • Earl Grey
    Floral › Black Tea
  • Rose hips
    Floral › Rose

Supply Chain

  1. Farm

    La Riviera, Colombia

    Grown by Julio Cesar Madrid

  2. Roastery

    MAME

  3. Coffee· viewing

    November 2024

Keep exploring the atlas

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

Tastes similarSeptember 2024July 2025September 20252022 Jose Arcadio Caro; La Cedra - Colombia2024 Alejandro Renjifo; Reina De Saba, Gesha, New Season - ColombiaAugust 2024More from this producerJulio Cesar Madrid26More from this farmLa Riviera16 moreSame variety, exploredPink Bourbon918Similar flavour profilePeach, Earl Grey, Rose hips1069Same processWashed Anaerobic39From the same originColombia6009More from this roasterMAME144 coffees
Community

Brew recipes

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

ProcessWashed AnaerobicAltitude1500 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