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HomeCoffeesKolumbie Bijao Espresso
Bijao · Colombia

Kolumbie Bijao Espresso

Washed, grown at 2100 masl

Roasted by Industra Coffee

Recently sold out· checked 3 Aug
RegionEstimated
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

RoasteryIndustra Coffee· Brno, Czech Republic
Region & CountryBijao, Colombia?
Producer—
ProcessWashedparádní čistá a delikátní promytá Kolumbie Bijao?
Harvest—
Altitude2100 masl
Varieties—
RoastEspresso✓
Tasting notesorange, dried cherry, caramel, blackberry, dark chocolate, roasted hazelnuts✓

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

Flavor Profile

6NOTES
  • orange
    Fruity › Citrus › Orange
  • dried cherry
    Fruity › Cherry
  • caramel
    Sweet › Brown Sugar
  • blackberry
    Fruity › Berry › Blackberry
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • roasted hazelnuts
    Roasted › Burnt

Supply Chain

  1. Region & Country

    Bijao, Colombia

  2. Roastery

    Industra Coffee

  3. Coffee· viewing

    Kolumbie Bijao Espresso

Keep exploring the atlas

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

Tastes similarColombia Bijao EspressoKOLUMBIE, Remolinos, espressoKaffee KolumbienBijaoSpecialty Coffee KolumbijaEspresso BlendSimilar flavour profileorange, dried cherries, caramel3194Same processWashed13025From the same originColombia6009More from this roasterIndustra Coffee41 coffees
Community

Brew recipes

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

ProcessWashedAltitude2100 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