FILTER COFFEE GREEN

100% Arabica / Colombia / San Agustin

10 total reviews

Regular price: 16,90 €
Regular price
Sale price: 16,90 €
Unit price: 48,29 € per kg

Tax included. Shipping calculated at checkout.

ROAST LEVEL - LIGHT

AROMA - RED BEERIES, CARAMEL, BUTTER COOKIE

SWEETNESS - INTENSE

ACIDITY - INTENSIVE

BODY - LIGHT

Weight 350 g

Grind Whole bean French press / Bodum Chemex Aeropress Filter coffee Portafilter Stove pot / Bialetti

Product variants

A discovery of diversity can be made here. Exciting green coffees, light roasted but well developed. Complex aromas, intense scents and a lively acidity show the full potential of the coffee. Attention is required here but a new coffee world awaits as a reward.

Preparation instructions

Filter - Balanced

Coffee: 14 g
Water: 245 g
Brew Ratio: 1:17.5
Temperature: 94 °C
Time: 4 - 4:30 min
Grind size: medium (800-900µm)

Start the timer and first pour 45g of water in calm, circular movements so that the coffee grounds are evenly and completely moistened.

After 45 seconds , you then pour on 40g of water five times – the last four infusions are each done at intervals of 30 seconds .

Filter - intense

Coffee: 15 g
Water: 240 g
Brew ratio: 1:16
Temperature: 94 °C
Time: 3 - 3:30 min
Grind size: medium (800-900µm)

Start the timer and first pour 45g of water in calm, circular movements so that the coffee grounds are evenly and completely moistened.

After 45 seconds , you then pour on 65g of water three times – the last two infusions are each 30 seconds apart.

Espresso - Balanced

In: 18 g
Out: 50 g
Brew Ratio: 1:2.78
Temperature: 95 °C
Time: 30-35 seconds

Espresso - intense

In: 18 g
Out: 40 g
Brew Ratio: 1:2.22
Temperature: 95 °C
Time: 30-35 seconds

Coffee from Ethiopia

After last year, we’re happy to have a coffee from the Monkaaba Project again — sourced from San Agustín (Huila) in southern Colombia. The area sits at high elevations (often roughly 1,700–2,000 m a.s.l., lot-dependent) and is known for pronounced day–night temperature swings. Slower cherry maturation under these conditions often leads to denser beans and a very clean, well-defined green coffee structure — a strong foundation for clarity and precision in the cup.

This lot is Caturra, a natural Bourbon mutation with a compact growth habit. That makes it practical in the field (more efficient farm management and harvesting), but Caturra can be demanding: top quality depends on strict selective picking, solid nutrition and shade management, and careful harvesting and sorting. When it all comes together, Caturra delivers exactly what we love about Huila: balance, sharp definition, and a distinctly articulated sweetness.

espresso-black-phoenix-arabica-robusta-blend

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