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HomeCoffeesFrancisco Cajiao
Piendamó · Colombia

Francisco Cajiao

Anaerobic Natural Tabi, Castillo, grown at 1720 masl

Roasted by Coffea Roasterie

Available now· checked 3 Aug
ProducerRoaster-stated
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Details

RoasteryCoffea Roasterie· Sioux Falls, USA
ProducerFrancisco Cajiao, Piendamó, Colombia✓
ProducerFrancisco Cajiao
ProcessAnaerobic Natural✓
Harvest—
Altitude1720 masl✓
ClimateTemperate oceanic
VarietiesTabi, Castillo✓
Roast—
Tasting notesSkittles, Vibrant, Fruit Punch✓

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

Flavor Profile

2NOTES
  • Fruit Punch
    Fruity
  • Skittles
    not on the wheel

Supply Chain

  1. Producer

    Francisco Cajiao, Piendamó, Colombia

    Grown by Francisco Cajiao

  2. Roastery

    Coffea Roasterie

  3. Coffee· viewing

    Francisco Cajiao

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Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude1720 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