Colombia, Willow

OriginColombia

Roast levelMedium

ProcessNatural

Summary

A community experimental lot from Colombia, produced by the Young Producer Program. It combines contributions from multiple small producers in Antioquia, Quindio, Cauca, and Huila. Processed with natural and experimental methods, it offers a complex, versatile cup with notes of dark chocolate, cacao nibs, a round body, and a pleasant fruity finish. Varieties include Caturra, Castillo, and Cenicafe 1. Grown at 1,800-2,000 masl.

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

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Brew guide

Espresso

Coffee in: 18 g
Coffee out: 38 g
Time: 29 s

Grind: finely ground

Pour over

Coffee in: 25 g
Water: 400 g
Time: 3:00
Temperature: 96°C

Grind: medium

0:00Pour 50 grams of water to start. (30 s)
0:30Add 200g.
1:30Pour all water.

Finish at 3:00-3:15.

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: Omniroast
Decaffeinated: No
Cupping score: 7
Producer: The Young Producer Program
Altitude: 1800 - 2000 m.a.s.l
Variety: Caturra, Castillo, Cenicafé 1
Notes: Cocoa Nibs, Chocolate, Dark Chocolate, Strawberry

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The roaster

Methodical

Methodical is a specialty coffee roaster from Greenville, South Carolina, with a second café in Columbia. Since 2014, they've been roasting in small batches to…

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

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