ES Peninsula: Envío Gratis en pedidos superiores a Є 35

    EU: Envio Gratis en pedidos superiores a Є 90

    ES Peninsula: Envío Gratis en pedidos superiores a Є 35

    EU: Envio Gratis en pedidos superiores a Є 90

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    Varietal: Caturra
    Process: Washed-Rose Co-Fermented
    Altitude: 1450

    Region: Villamaria - Caldas , Colombia
    Roast: Filter

    Notes: Rose,Floral, and  chocolate

    Felipe Restrepo, known as Cofelipe, leads Finca Chambakú in Caldas, Colombia, where he pioneers experimental fermentation techniques. His innovative approach has produced coffees with tropical notes like pineapple and pomegranate, earning a 94-point rating in 2023. As a Q Processor and SCA-certified barista, Felipe's commitment to quality and sustainability positions him at the forefront of Colombia's specialty coffee scene.

    - Method: Aeropress
    gram: 12
    Ratio: 1:16
    Grind: 2.3 1Zpresso
    Water: 200
    Temperature: 89 Celsius
    Filter Paper: Double

    The process:

    Bloom 40g - 40 sec (shake)
    2.- 170g - 1.00 sec (mix slow)
    3.- 200 - 1.50 sec (mix slow)
    4.-Flip - 1.50 min
    5.- shake slow and press for 30 sec

    Serve: Between 57ºc and 65ºC

    Casa Addicted

    Addicted

    Rosebelle is a graceful coffee where the romantic bloom of rose and delicate florals embrace the rich sweetness of chocolate, creating an elegant, velvety cup with timeless charm

    Precio
    €7,00   

    100 G

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    Varietal: Caturra
    Process: Washed-Rose Co-Fermented
    Altitude: 1450

    Region: Villamaria - Caldas , Colombia
    Roast: Filter

    Notes: Rose,Floral, and  chocolate

    Felipe Restrepo, known as Cofelipe, leads Finca Chambakú in Caldas, Colombia, where he pioneers experimental fermentation techniques. His innovative approach has produced coffees with tropical notes like pineapple and pomegranate, earning a 94-point rating in 2023. As a Q Processor and SCA-certified barista, Felipe's commitment to quality and sustainability positions him at the forefront of Colombia's specialty coffee scene.

    - Method: Aeropress
    gram: 12
    Ratio: 1:16
    Grind: 2.3 1Zpresso
    Water: 200
    Temperature: 89 Celsius
    Filter Paper: Double

    The process:

    Bloom 40g - 40 sec (shake)
    2.- 170g - 1.00 sec (mix slow)
    3.- 200 - 1.50 sec (mix slow)
    4.-Flip - 1.50 min
    5.- shake slow and press for 30 sec

    Serve: Between 57ºc and 65ºC

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    Addicted
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