Cauca
Bourbon
Washed
Region: Cauca, Colombia
Varietal: Caturra, Bourbon, Castillo
Altitude: 1,500–2,000 masl
Processing: Washed
Harvest: Sep–Nov 2025
Acidity: Mild
Body: Medium
A high-altitude washed lot from Colombia's Central Cordillera. Smallholder coffee, grown between 1,500 and 2,000 masl on Andean volcanic soils. Shade-grown in traditional polyculture. Bimodal rainfall and cool mountain nights slow cherry maturation. Mild acidity, medium body, and a clean washed profile that drinks well across filter methods.
Tasting Notes: Cacao nibs. Pineapple. Brown sugar. Hibiscus. Lemon. Lime.
Brewing Recommendations:
Pour-over: 1:16 ratio, 3:00 to 3:30 total brew time, medium-fine grind
Drip (batch / automatic): 1:17 ratio, contact time 5:30 to 6:30, medium grind
Immersion (French press): 1:15 ratio, 4:00 steep, coarse grind
Immersion (AeroPress): 1:14 ratio, 1:30 to 2:00 brew, medium-fine grind
Espresso: 1:2 ratio, 28 to 32 seconds extraction
Lot #:
CAU01W–25
Cauca
Bourbon
Washed
Region: Cauca, Colombia
Varietal: Caturra, Bourbon, Castillo
Altitude: 1,500–2,000 masl
Processing: Washed
Harvest: Sep–Nov 2025
Acidity: Mild
Body: Medium
A high-altitude washed lot from Colombia's Central Cordillera. Smallholder coffee, grown between 1,500 and 2,000 masl on Andean volcanic soils. Shade-grown in traditional polyculture. Bimodal rainfall and cool mountain nights slow cherry maturation. Mild acidity, medium body, and a clean washed profile that drinks well across filter methods.
Tasting Notes: Cacao nibs. Pineapple. Brown sugar. Hibiscus. Lemon. Lime.
Brewing Recommendations:
Pour-over: 1:16 ratio, 3:00 to 3:30 total brew time, medium-fine grind
Drip (batch / automatic): 1:17 ratio, contact time 5:30 to 6:30, medium grind
Immersion (French press): 1:15 ratio, 4:00 steep, coarse grind
Immersion (AeroPress): 1:14 ratio, 1:30 to 2:00 brew, medium-fine grind
Espresso: 1:2 ratio, 28 to 32 seconds extraction
Lot #:
CAU01W–25