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HomeCoffeesWhiskey Barrel Natural - La Loma / Rodrigo Sánchez
Pitalito, Huila · Colombia

Whiskey Barrel Natural - La Loma / Rodrigo Sánchez

Whiskey Barrel Natural Pink Bourbon, Caturra, grown at 1650 masl

Roasted by LiLo Coffee Roasters

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryLiLo Coffee Roasters· Osaka, Japan
FarmLa Loma, Pitalito, Huila, Colombia✓
ProducerRodrigo Sánchez Valencia
ProcessWhiskey Barrel Natural【Process】Whiskey Barrel Natural✓
Harvest—
Altitude1650 masl✓
ClimateTropical monsoon
VarietiesPink Bourbon, Caturra✓
RoastLight✓
Tasting noteswhiskey, vanilla, maple syrup, burnt caramel, chocolate✓

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

Flavor Profile

5NOTES
  • whiskey
    Sour/Fermented › Alcohol/Fermented › Whiskey
  • vanilla
    Sweet › Vanilla
  • maple syrup
    Sweet › Brown Sugar › Maple Syrup
  • burnt caramel
    Sweet › Brown Sugar
  • chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Farm

    La Loma, Pitalito, Huila, Colombia

    Grown by Rodrigo Sánchez Valencia

  2. Roastery

    LiLo Coffee Roasters

  3. Coffee· viewing

    Whiskey Barrel Natural - La Loma / Rodrigo Sánchez

Keep exploring the atlas

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

Tastes similarColombia San Jose Rum BarrelColombia Rodrigo Sanchez Natural BourbonColombia Pitalito La Loma Rodrigo Sanchez Caturra Bourbon Washed (Red Fruits Nectar)Colombia Sebastian Ramirez Pink BourbonColombia Chili Bourbon (Grand Cru)Colombia Sotara Pink BourbonMore from this producerRodrigo Sánchez Valencia27More from this farmLa Loma7 moreSame variety, exploredPink Bourbon918Caturra3255Similar flavour profilewhiskey, vanilla, maple syrup982From the same originColombia6009More from this roasterLiLo Coffee Roasters310 coffees
Community

Brew recipes

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

ProcessWhiskey Barrel NaturalAltitude1650 maslRoastLight
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