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HomeCoffeesJorge Rojas
Planadas, Tolima · Colombia

Jorge Rojas

Anaerobic Natural Caturra, Castillo, Variedad de Colombia, Catimor, grown at 1800 masl

Roasted by Green Wall Coffee

Recently sold out· checked 30 Jul
CooperativeRoaster-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

RoasteryGreen Wall Coffee· Berlin, Germany
CooperativeASOPEP, Planadas, Tolima, Colombia?
ProducerJorge Rojas
ProcessAnaerobic NaturalDie Bohnen — Caturra, Castillo, Variedad de Colombia und Catimor — durchlaufen einen 120-stündigen anaeroben Natural-Prozess✓
Harvest—
Altitude1800 masl✓
ClimateTropical monsoon
VarietiesCaturra, Castillo, Variedad de Colombia, Catimor✓
Roast—
Tasting notesberries, dark fruit, wine-like finish✓

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

Flavor Profile

3NOTES
  • berries
    Fruity › Berry
  • dark fruit
    Fruity › Berry
  • wine-like finish
    Sour/Fermented › Alcohol/Fermented

Supply Chain

  1. Cooperative

    ASOPEP, Planadas, Tolima, Colombia

    Grown by Jorge Rojas

  2. Roastery

    Green Wall Coffee

  3. Coffee· viewing

    Jorge Rojas

Keep exploring the atlas

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

Tastes similarJorge Rojas Colombia GeishaColombia Planadas TolimaColombia Rodrigo OyuelaR Sebastian Ramirez Red FruitJorge Rojas GeshaJorge RojasMore from this producerJorge Rojas16More from this farmASOPEP4 moreSame variety, exploredCaturra3255Castillo1206Catimor525Similar flavour profilered berries, dark fruit, wine-like finish198Same processAnaerobic Natural776From the same originColombia6009More from this roasterGreen Wall Coffee8 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude1800 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