Colombia La Molienda - Kawa Specialty

OriginColombia

Roast levelLight

ProcessNatural

Summary

Colombia La Molienda is a limited edition specialty coffee from the Huila region of Colombia, produced by Orlando Sanchez at Finca La Molienda. This 100% Arabica Pacamara variety is processed using a natural Thermal Shock method, involving a 36-hour fermentation with panela and a thermal shock at 60°C, followed by 20 days of sun drying. The cup profile features tropical fruits, cardamom, and strawberry wine notes, with a balanced sweetness, juicy acidity, and silky body. Roasted light for filter brewing methods.

AI-assisted description, based on roaster & cupping data.

Brew guide

V60

Coffee in: 18 g
Water: 300 g
Time: 3:00
Temperature: 93°C

Grind: 24-27 clicks (Comandante)

Set up your grinder

1.Rinse the filter with hot water, discard the water
2.Add ground coffee
3.Pour 60 g of water, start the timer, stir, wait 30 s
4.Continue pouring every 30 s: 120 g, 180 g, 240 g, 300 g
5.Finish in about 3 minutes

Filter

Coffee in: 18 g
Water: 300 g
Temperature: 95°C

Grind: 23 K Comandante

Set up your grinder

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Filter
Decaffeinated: No
Cupping score: 87
Region: Huila, Palestina
Producer: Orlando Sanchez
Altitude: 1700 m.a.s.l
Variety: Pacamara
Notes: Cardamom, Strawberry

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The roaster

Java

Warsaw, Poland since 2001—JAVA Coffee Roasters is a specialty roaster that's been doing 100% Arabica for over two decades. They roast fresh, max ten days befor…

AI-assisted description, based on roaster & cupping data.

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