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HomeCoffeesColombia Inmaculada Eugenioides
Pichindé, Valle del Cauca · Colombia

Colombia Inmaculada Eugenioides

Anaerobic Natural Eugenioides (Coffea eugenioides), grown at 1900 to 2000 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
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Details

RoasteryKiss the Hippo· London, United Kingdom
FarmFinca Inmaculada, Pichindé, Valle del Cauca, Colombia≈
ProducerHolguin Family
ProcessAnaerobic Natural✓
Harvest—
Altitude1900 to 2000 masl✓
ClimateTropical rainforest
VarietiesEugenioides (Coffea eugenioides)≈
Roast—
Tasting notesMarshmallow, Papaya, Guava✓

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

Flavor Profile

3NOTES
  • Marshmallow
    Sweet › Overall Sweet
  • Papaya
    Fruity
  • Guava
    Fruity

Supply Chain

  1. Farm

    Finca Inmaculada, Pichindé, Valle del Cauca, Colombia

    Grown by Holguin Family

  2. Roastery

    Kiss the Hippo

  3. Coffee· viewing

    Colombia Inmaculada Eugenioides

Keep exploring the atlas

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

Tastes similarColombia Inmaculada Sudan RumeColombia Inmaculada EugenioidesEugenioidesInmaculada ColombiaInmaculada Gesha Natural ColombiaColombia Ana Mustafa NaturalMore from this producerHolguin Family6More from this farmFinca Inmaculada4 moreSimilar flavour profileMarshmallow, Papaya, Guava422Same processAnaerobic Natural776From 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 NaturalAltitude1900 to 2000 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