Coconut Sundaze
Summary
A playful blend from Colombia's Huila region, combining a washed coffee from Argenys Rojas Hoyos (farm Los Andes) with a co-fermented Ombligón variety from Jefferson Adrián Motta (farm Motta). The experimental process uses coconut and caramel must with selected yeasts during fermentation, resulting in a dessert-like profile with dominant coconut, complemented by apple and caramel sweetness. Varieties: Colombia and Ombligón. Grown at 1450–1700 m.a.s.l. Recommended for filter preparation.
Filter
- Coffee in
- 18 g
- Water
- 300 g
- Time
- 2:30
- Temperature
- 94°C
Grind: 24 kliků
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
- Producer
- Argenys Rojas Hoyos, Jefferson Adrián Motta
- Altitude
- 1450 - 1700 m.a.s.l
- Variety
- Colombia, Ombligon
- Notes
- Caramel, Coconut, Apple
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The roaster
Oh My Bean is a Czech specialty coffee roastery based in the Czech Republic, offering freshly roasted coffee beans with a playful and honest approach. They foc…
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