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HomeCoffeesColombia, Bomba de Fruta, 200 g • The Underdog
Antioquia · Colombia

Colombia, Bomba de Fruta, 200 g • The Underdog

Natural Castillo, Caturra, grown at 1900 masl

Roasted by The Underdog

Recently sold out· checked 30 Jun
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

RoasteryThe Underdog· Athens, Greece
FarmLa Conchita, Antioquia, Colombia✓
ProducerEddy López
ProcessNatural✓
Harvest—
Altitude1900 masl✓
ClimateTropical monsoon
VarietiesCastillo, Caturra✓
RoastEspresso✓
Tasting notesRed Wine, Gooseberry, Tropical Fruits✓

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

Flavor Profile

3NOTES
  • Red Wine
    Sour/Fermented › Alcohol/Fermented
  • Gooseberry
    Fruity › Berry
  • Tropical Fruits
    Fruity

Supply Chain

  1. Farm

    La Conchita, Antioquia, Colombia

    Grown by Eddy López

  2. Roastery

    The Underdog

  3. Coffee· viewing

    Colombia, Bomba de Fruta, 200 g • The Underdog

Keep exploring the atlas

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

Tastes similarColombia Dionel ChilitoColombia Agualinda ChirosoLa Joyería, ColombiaColombia Planadas TolimaColombia Mariel GuevaraColombia Finca La RosaSame variety, exploredCastillo1206Caturra3255Similar flavour profileRed Wine, Gooseberry, Tropical Fruits305Same processNatural7627From the same originColombia6009More from this roasterThe Underdog15 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1900 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