Colombia La Cinta
Summary
Colombia La Cinta is a natural processed coffee from the Tolima region of Colombia, produced by Nolberto Olaya at his family farm La Cinta, located at 1700 meters above sea level. The coffee is of the Caturra variety and is organically grown. The processing involves fermentation for 100-120 hours in plastic tanks, followed by drying in a greenhouse for about 20 days. The cup profile features blueberry, brownie, vanilla, winey, and brown sugar notes.
V60
Ratio 1:16.7- Coffee in
- 15 g
- Water
- 250 g
- Time
- 2:30
- Temperature
- 93°C
Grind: medium-fine
- 0:00Bloom with 50g water (30 s)
- 0:30Pour to 250g
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
- 87
- Region
- Tolima
- Producer
- Nolberto Olaya
- Altitude
- 1700 m.a.s.l
- Variety
- Caturra
- Notes
- Winey, Vanilla, Brown Sugar, Brownie, Blueberry
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The roaster
William's Roastery is a specialty coffee roaster in Istanbul, Turkey, with a roastery and a cafe in Kadıköy. They bring in coffees from Colombia, Brazil, Costa…
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