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HomeCoffeesCandy Cloud Espresso
Los Pozos · Panama

Candy Cloud Espresso

Anaerobic Natural Typica, grown at 1650 masl

Roasted by Phil & Sebastian Coffee Roasters

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryPhil & Sebastian Coffee Roasters· Calgary, Canada
FarmMi Finquita, Los Pozos, Panama✓
ProducerRatibor Hartmann
ProcessAnaerobic Natural✓
Harvest—
Altitude1650 masl✓
ClimateTemperate oceanic
VarietiesTypica✓
RoastEspresso✓
Tasting notesPapaya, Melon, Peach✓

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

Flavor Profile

3NOTES
  • Papaya
    Fruity
  • Melon
    Fruity
  • Peach
    Fruity › Peach

Supply Chain

  1. Farm

    Mi Finquita, Los Pozos, Panama

    Grown by Ratibor Hartmann

  2. Roastery

    Phil & Sebastian Coffee Roasters

  3. Coffee· viewing

    Candy Cloud Espresso

Keep exploring the atlas

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

Tastes similarMexico EspressoMeraki. El TropicalEcuador La Papaya TypicaEl PuenteEl Durazno Espresso 250gLa PilaMore from this producerRatibor Hartmann19More from this farmMi Finquita22 moreSame variety, exploredTypica1436Similar flavour profilePapaya, Melon, Peach1442Same processAnaerobic Natural776From the same originPanama1359More from this roasterPhil & Sebastian Coffee Roasters43 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude1650 maslRoastEspresso
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