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HomeCoffeesColombie - El Diviso Typica mejorado
Pitalito - Huila · Colombia

Colombie - El Diviso Typica mejorado

Naturel Anaerobic Thermal Shock Typica Mejorado, grown at 1850 masl

Roasted by KB CafeShop

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryKB CafeShop· Paris, France
FarmEl Diviso, Pitalito - Huila, Colombia✓
ProducerNéstor Neffer Lasso Zuñiga
ProcessNaturel Anaerobic Thermal Shock✓
Harvest—
Altitude1850 masl✓
ClimateTemperate oceanic
VarietiesTypica Mejorado✓
Roast—
Tasting noteswatermelon, melon, cherry, tropical fruits✓

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

Flavor Profile

4NOTES
  • watermelon
    Fruity
  • melon
    Fruity
  • cherry
    Fruity › Cherry
  • tropical fruits
    Fruity

Supply Chain

  1. Farm

    El Diviso, Pitalito - Huila, Colombia

    Grown by Néstor Neffer Lasso Zuñiga

  2. Roastery

    KB CafeShop

  3. Coffee· viewing

    Colombie - El Diviso Typica mejorado

Keep exploring the atlas

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

Tastes similarColombie - El Diviso ChirosoFinca El DivisoEl Diviso Sidra (Colombia)Nestor Lasso El Diviso ChirosoColombie - El Diviso Sudan RumeColombie - El Diviso Bourbon RougeMore from this producerNéstor Neffer Lasso Zuñiga68More from this farmEl Diviso125 moreSame variety, exploredTypica Mejorado110Similar flavour profilePastèques, melons, cerise12From the same originColombia6009More from this roasterKB CafeShop32 coffees
Community

Brew recipes

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

ProcessNaturel Anaerobic Thermal ShockAltitude1850 masl
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