Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesColombia, La Castellana Ice
Quindio · Colombia

Colombia, La Castellana Ice

Anaerobic Ice Ferment Pink Bourbon, grown at 1500 masl

Roasted by Kiss the Hippo

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryKiss the Hippo· London, United Kingdom
FarmLa Castellana, Colombia✓
ProducerCarlos Arcila
ProcessAnaerobic Ice Ferment✓
HarvestOctober 2024✓
Altitude1500 masl✓
ClimateTropical rainforest
VarietiesPink Bourbon✓
Roast—
Tasting notesKombucha, Cacao Nibs, red licorice✓

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

Flavor Profile

3NOTES
  • Cacao Nibs
    Nutty/Cocoa
  • red licorice
    Spices › Brown Spice
  • Kombucha
    not on the wheel

Supply Chain

  1. Farm

    La Castellana, Colombia

    Grown by Carlos Arcila · Quindio

  2. Harvest

    Pink Bourbon · Anaerobic Ice Ferment · 2024

  3. Roastery

    Kiss the Hippo

  4. Coffee· viewing

    Colombia, La Castellana Ice

Keep exploring the atlas

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

Tastes similarColombia | CordilleraColombia Norvey De Jesus EstradaColombia La RocaColombia Finca La Laguna ReservaLa ClaudinaColombia Einar Ortiz Falla GeishaMore from this producerCarlos Arcila5Same variety, exploredPink Bourbon918Similar flavour profileKombucha, Cacao Nibs, Red Liquorice93From the same originColombia6009More from this roasterKiss the Hippo137 coffees
Community

Brew recipes

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

ProcessAnaerobic Ice FermentAltitude1500 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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

Harvest sourceObserved