La Dinastia

OriginColombia

Roast levelMedium

Summary

A well-structured coffee from Finca La Dinastía in Huila, Colombia, grown at 1480-1550 meters. Produced by the Lazo family, this Geisha variety undergoes an experimental processing: washed, then fermented for 120 hours in mucilage with water and freshly chopped lemongrass in sealed tanks, followed by 12 days on raised beds. Flavor notes include lemongrass, dragonfruit, and white peach, with a predominantly sweet and medium body. Suitable for milk-based drinks, espresso, and filter.

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

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Brew guide

Espresso

Coffee in: 18 g
Coffee out: 46 g
Time: 25 s

Grind: fine

Filter

Coffee in: 15 g
Water: 250 g
Time: 2:25
Temperature: 93°C

Grind: medium-coarse

0:00First pour: bloom with 50ml water for 30 seconds (30 s)
0:30Second pour: gently and slowly fill up to 250ml

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: 88
Producer: Wilder Lazo, Segundo Lazo, Heiner Lasso
Altitude: 1480 - 1550 m.a.s.l
Variety: Geisha
Notes: Dragonfruit, Peach, Lemongrass

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The roaster

P14-Coffee

P14-Coffee is a specialty coffee roaster with a nose for the unusual. Their beans are a tour of single origins and bold processing—washed, natural, anaerobic,…

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

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