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HomeCoffeesColombia Popayan Decaf Espresso Copy
Popayán · Colombia

Colombia Popayan Decaf Espresso Copy

Washed Caturra, Castillo, Colombia, grown at 1700 to 2000 masl

Roasted by Lucid Coffee Roasters(side of carpetworld, hidden)

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryLucid Coffee Roasters(side of carpetworld, hidden)· Belfast, United Kingdom
FarmPopayan reserve, Popayán, Colombia?
ProducerSmall Holder Farmers
ProcessWashedThe coffee is floated and sorted before being pulped and washed to remove all the cherry and mucilage✓
Harvest—
Altitude1700 to 2000 masl✓
ClimateTemperate oceanic
VarietiesCaturra, Castillo, Colombia✓
Roast—
Tasting notesCaramel, nutmeg, mandarin✓

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

Flavor Profile

3NOTES
  • Caramel
    Sweet › Brown Sugar
  • nutmeg
    Spices › Brown Spice › Nutmeg
  • mandarin
    Fruity › Citrus

Supply Chain

  1. Farm

    Popayan reserve, Popayán, Colombia

    Grown by Small Holder Farmers

  2. Roastery

    Lucid Coffee Roasters(side of carpetworld, hidden)

  3. Coffee· viewing

    Colombia Popayan Decaf Espresso Copy

Keep exploring the atlas

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

Tastes similarColombia Popayan Decaf - EspressoColombia Popayan - EspressoColombia Popayan Reserve Decaf EspressoPopayan Decaf EspressoColombia Popayan Decaf EspressoPopayan Reserve Sugar Cane DecafMore from this producerSmall Holder Farmers26More from this farmPopayan reserve4 moreSame variety, exploredCaturra3255Castillo1206Colombia619Similar flavour profileCaramel, nutmeg, mandarin2309Same processWashed13025From the same originColombia6009More from this roasterLucid Coffee Roasters(side of carpetworld, hidden)17 coffees
Community

Brew recipes

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

ProcessWashedAltitude1700 to 2000 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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