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HomeCoffeesMedium Dark Coffee
Risaralda · Colombia

Medium Dark Coffee

Wet Washed Caturro, Castillo, grown at 1600 masl

Roasted by Saxonville Mills Cafe and Roastery

Available now· checked 30 Jul
FarmRoaster-stated
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Cupping score

82/ 100

Very good · SCA 80–84

Roaster-stated

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

Details

RoasterySaxonville Mills Cafe and Roastery· Cochituate, USA
FarmFlor de Apía farm, Risaralda, Colombia✓
Producer—
ProcessWet WashedWET washed, SUN-DRYING✓
Harvest—
Altitude1600 masl✓
VarietiesCaturro, Castillo✓
RoastMedium-Dark✓
Tasting notessweet, smooth, low acidity✓

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

Flavor Profile

2NOTES
  • sweet
    Sweet › Overall Sweet
  • low acidity
    Sour/Fermented

Supply Chain

  1. Farm

    Flor de Apía farm, Risaralda, Colombia

  2. Roastery

    Saxonville Mills Cafe and Roastery

  3. Coffee· viewing

    Medium Dark Coffee

Keep exploring the atlas

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

Tastes similarColombia Coffee Single Origin - El Indio NaturalColombia Aruzi CoffeeColombia Johan Vergara CoffeeOrganic Colombian CoffeeBourbon Rosado Special Colombian Coffee 2EL SALVADOR PACAMARA COFFEEMore from this farmFlor de Apía farm1 moreSame variety, exploredCaturro10Castillo1206Similar flavour profilesweet, smooth, low acidity815Same processWet Washed9From the same originColombia6009More from this roasterSaxonville Mills Cafe and Roastery8 coffees
Community

Brew recipes

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

ProcessWet WashedAltitude1600 maslRoastMedium-Dark
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