Colombia Diego Samuel Competition Fermentación Anaeróbica

OriginColombia

Roast levelLight

ProcessAnaerobic

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.

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

Brew guide

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
Region: El Tambo, Cauca
Producer: Diego Samuel
Altitude: 1900 - 2100 m.a.s.l
Variety: Pink Bourbon
Notes: Lavender, Hibiscus, Strawberry

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The roaster

Puchero

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…

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

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