Colombia Diego Samuel Competition Fermentación Anaeróbica
Summary
Colombia Diego Samuel Competition is a specialty coffee from El Tambo, Cauca, Colombia, produced by Diego Samuel at Finca El Paraíso. This Pink Bourbon variety undergoes an anaerobic fermentation process, resulting in a complex cup with notes of strawberry, lavender, and hibiscus, featuring malic acidity and a velvety body. Grown at 1900-2100 meters above sea level, this coffee is roasted for filter brewing.
Origami
- Coffee in
- 20 g
- Water
- 320 g
- Time
- 4:00
- Temperature
- 92°C
Grind: media (7.5 Mahlkonig EK43)
- 0:00Pour up to 50g and stir
- 1:00Pour up to 150g
- 1:35Pour up to 250g
- 2:40Pour up to 320g
TDS: 1.57%. Extraction: 20.57%.
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
- Diego Samuel
- Altitude
- 1900 - 2100 m.a.s.l
- Variety
- Pink Bourbon
- Notes
- Lavender, Hibiscus, Strawberry
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The roaster
Puchero is a specialty coffee roaster and bean-to-bar chocolate maker in Hornillos de Eresma, Valladolid, Spain. Paloma and Marco started it in 2015 after leav…
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