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HomeCoffees106 381 Lavado Colombia
Huila · Colombia

106 381 Lavado Colombia

Washed Colombia, Caturra, Castillo, grown at 1600 to 1900 masl

Roasted by AFORTUNATO CAFÉS DE ESPECIALIDAD

Available now· checked 30 Jul
RegionEstimated
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Details

RoasteryAFORTUNATO CAFÉS DE ESPECIALIDAD· Navarra, Spain
Locality, Region & CountryPitalito, Huila, Colombia✓
Producer—
ProcessWashedTueste Medio?
Harvest—
Altitude1600 to 1900 masl✓
VarietiesColombia, Caturra, Castillo✓
Roast—
Tasting notesNuts, Chocolate, Orange, Honeyed acidity, Silky body✓

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

Flavor Profile

5NOTES
  • Nuts
    Nutty/Cocoa
  • Chocolate
    Nutty/Cocoa › Chocolate
  • Orange
    Fruity › Citrus › Orange
  • Honeyed acidity
    Sour/Fermented
  • Silky body
    not on the wheel

Supply Chain

  1. Locality, Region & Country

    Pitalito, Huila, Colombia

  2. Roastery

    AFORTUNATO CAFÉS DE ESPECIALIDAD

  3. Coffee· viewing

    106 381 Lavado Colombia

Keep exploring the atlas

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

Tastes similar433 Colombia El Paraiso TypicaN 0003 Colombia Edinson Argote114685 ClarosColombia Huila 36/36 1KgColombia Huila El Tiple Supremo 2026114683 AponteSame variety, exploredColombia619Caturra3255Castillo1206Similar flavour profileNuts, Chocolate, Orange2648Same processWashed13025From the same originColombia6009More from this roasterAFORTUNATO CAFÉS DE ESPECIALIDAD11 coffees
Community

Brew recipes

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

ProcessWashedAltitude1600 to 1900 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