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HomeCoffeesColombia - Midnight Bloom Direct Trade
Calarcá, Quindio · Colombia

Colombia - Midnight Bloom Direct Trade

Anaerobic Pink Bourbon, grown at 1744 masl

Roasted by Suessmund Kaffee

Available now· checked 30 Jul
FarmRoaster-stated
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Details

RoasterySuessmund Kaffee· Vienna, Austria
FarmEl Placer, Calarcá, Quindio, Colombia?
ProducerSebastián Ramírez
ProcessAnaerobicNatural carbonic maceration, 200h fermentation✓
Harvest—
Altitude1744 masl✓
ClimateTemperate oceanic
VarietiesPink Bourbon✓
Roast—
Tasting noteslavender, apricot, Wine gums, Lulo, Cocoa nibs✓

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

Flavor Profile

5NOTES
  • lavender
    Floral
  • apricot
    Fruity
  • Wine gums
    Sour/Fermented › Alcohol/Fermented
  • Cocoa nibs
    Nutty/Cocoa
  • Lulo
    not on the wheel

Supply Chain

  1. Farm

    El Placer, Calarcá, Quindio, Colombia

    Grown by Sebastián Ramírez

  2. Roastery

    Suessmund Kaffee

  3. Coffee· viewing

    Colombia - Midnight Bloom Direct Trade

Keep exploring the atlas

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

Tastes similarColombie - Midnight Bloom Commerce DirectColombia Alberio LugoColombia ExcelsoColombia ExcelsoColombia - Limonada de Frutos Rojos Direct TradeFull Bloom / ColombiaMore from this producerSebastián Ramírez38More from this farmEl Placer30 moreSame variety, exploredPink Bourbon918Similar flavour profilelavender, apricot, Wine gums962Same processAnaerobic2016From the same originColombia6009More from this roasterSuessmund Kaffee23 coffees
Community

Brew recipes

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

ProcessAnaerobicAltitude1744 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