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HomeCoffeesRARE MORA SILVESTRE
Huila · Colombia

RARE MORA SILVESTRE

Washed and co-fermented with blackberry Bourbon, grown at 1720 masl

Roasted by D Origen Coffee Roasters

Available now· checked 2 Aug
FarmRoaster-stated
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Details

RoasteryD Origen Coffee Roasters· Barcelona, Spain
FarmLa Reserva, Huila, Colombia✓
ProducerMarlon Rojas Pérez
ProcessWashed and co-fermented with blackberryLavado y co-fermentado con mora✓
Harvest—
Altitude1720 masl✓
ClimateTropical rainforest
VarietiesBourbon✓
RoastOmni✓
Tasting notesred fruit, plum, blackberry, clean, slightly wild✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • red fruit
    Fruity › Berry
  • plum
    Fruity › Dried
  • blackberry
    Fruity › Berry › Blackberry
  • slightly wild
    not on the wheel

Supply Chain

  1. Farm

    La Reserva, Huila, Colombia

    Grown by Marlon Rojas Pérez

  2. Roastery

    D Origen Coffee Roasters

  3. Coffee· viewing

    RARE MORA SILVESTRE

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarVilla Esperanza Colombia 2Colombia Las PerlitasDiego Bermudez Red PlumR Diego Bermudez Red PlumPalestina – ColombieEL PARAISO RED PLUMMore from this producerMarlon Rojas Pérez6More from this farmLa Reserva5 moreSame variety, exploredBourbon2353Similar flavour profilered fruit, plum, blackberry1610From the same originColombia6009More from this roasterD Origen Coffee Roasters10 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashed and co-fermented with blackberryAltitude1720 maslRoastOmni
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability