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HomeCoffeesColombia Eje Cafetero
Huila · Colombia

Colombia Eje Cafetero

Washed, grown at 1400 to 1900 masl

Roasted by Baobab Kaffee

Stock not confirmed
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

84/ 100

Very good · SCA 80–84

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryBaobab Kaffee· Bonn, Germany
Region & CountryHuila, Colombia?
Producer—
ProcessWashedDie Kaffeekirschen werden von Hand im perfekten Reifestadium gepflückt, vollständig gewaschen und sorgfältig in der Sonne getrocknet✓
Harvest—
Altitude1400 to 1900 masl✓
Varieties—
RoastEspresso✓
Tasting notesOrange, Red Fruit, Chocolate✓

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

Flavor Profile

3NOTES
  • Orange
    Fruity › Citrus › Orange
  • Red Fruit
    Fruity › Berry
  • Chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Region & Country

    Huila, Colombia

  2. Roastery

    Baobab Kaffee

  3. Coffee· viewing

    Colombia Eje Cafetero

Keep exploring the atlas

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

Tastes similarColombia Mujeres De CafeCafé de especialidad Colombia Huila - Animal CoffeeHuila ColombiaVictor BarreraColombia El Recuerdo EspressoSan VicenteSimilar flavour profileOrange, Red Fruit, Chocolate2558Same processWashed13025From the same originColombia6009More from this roasterBaobab Kaffee9 coffees
Community

Brew recipes

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

ProcessWashedAltitude1400 to 1900 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