Colombia Franky Hoyos Adv Natural
Summary
A Gesha variety coffee from Pitalito, Colombia, produced by Franky Hoyos at Finca El Encanto. Processed using an advanced natural co-fermentation method involving oxidation, thermal shock, and anaerobic fermentation with citrus and cocoa yeast extracts. Flavor notes include creamsicle and Tootsie Roll.
Espresso
- Coffee in
- 16 g
- Coffee out
- 40 g
- Time
- 25 s
- Temperature
- 96°C
Grind: 8
V60
- Coffee in
- 20 g
- Water
- 320 g
- Time
- 3:15
- Temperature
- 96°C
Grind: 0.475mm
AeroPress
- Coffee in
- 22 g
- Water
- 350 g
- Time
- 2:00
- Temperature
- 96°C
Grind: 0.300mm
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
- Producer
- Franky Hoyos
- Altitude
- 1850 m.a.s.l
- Variety
- Geisha
- Notes
- Chocolate, Orange
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The roaster
PERC is a specialty coffee roaster from Atlanta, founded in 2010 by Philip, who started as Panther's Eye Roasting Company, roasting all night and biking around…
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