Origin
Colombia
Region
Ciudad Bolivar, Antioquia
Crop height
1400 - 2000 m n.p.m.
Botanical variety
Chiroso
Processing
Anaerobic (Honey)
Q score
87.25
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Speciality Single Origin

Colombia La Colombia

16

question

Preferred preparation methods

V60
Aeropress

ME GUSTA COLOMBIANA

We have already got to know this farm from a very good side – now we get to know it from the same, only different coffee!

Recently, we hosted their elegant Geisha, and now the botanical variety Chiroso has come to us. When we think about its taste, we see a lot of red, juicy fruit and the sweetness of ripe kiwi.

This may be due to the anaerobic honey processing – the cherries after harvest (whole) are placed in barrels and fermented for 24-48 hours. The bean is then separated from the cherries, leaving a large layer of sticky, sweet coating on the bean itself. The coffee is then dried for 20-30 days at 35°C until its moisture content reaches 11%.

We also roasted these beans slightly darker to balance the acidity and make them sweet and even more tasty. Enjoy!

The author of the recipes and stories Dawid Zadara, Head Roaster of HAYB Specialty Coffee Roaster from Warsaw.
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Sensory profile

  • Peach Syrup
  • Papaya
  • Lychee

Our coffees from the Speciality Single Origin series are now packaged in accordance with their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and we give points on each of them (below, 0-100). Check how exactly your coffee will taste!

Floral 20
Dried fruits 20
Tropical 60
How to prepare coffe?

Colombia La Colombia

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.