COLOMBIA RISARALDA
80
AED
AED
Bright and comforting in the cup, this coffee opens with sweet lemonade–like acidity, layered over toasted nuts and smooth chocolate, and finishes with a gentle dried fruit sweetness that lingers pleasantly.
REGION:
Risaralda
Country:
Colombia
Producer:
Cooperative
Processing:
Washed
SCA score:
86
HARIO V60
the flavor profile
Recommended brewing method
ACIDITY:
Medium
VARIETY:
Castillo
ALTITUDE:
1600
Step-by-step instructionS
Cup profile: clean fresh taste with nuances of flavors and light body, usually brewed for 1–2 cups
HOW TO (3 min):
Rinse filter with hot water and pour it away
Put 20g (3 tbs) of coffee (medium coarse grind)
inside Hario V60 filter
inside Hario V60 filter
Slowly pour in 60g of hot water (92°-93°C) every 30 seconds, until you reach 300g
Enjoy your coffee
about COLOMBIA risaralda
Risaralda sits at the heart of Colombia’s famed Eje Cafetero (Coffee Axis), a UNESCO-recognized cultural landscape where coffee is not just a crop, but a way of life. The region is defined by steep Andean mountains, rolling valleys, and constant cloud cover, creating a unique microclimate that allows coffee cherries to mature slowly and develop layered sweetness.
Most farms in Risaralda are small, family-run plots, often no more than a few hectares. Farmers rely on generational knowledge while increasingly embracing modern techniques, selective hand-picking, precise fermentation control, and improved drying methods. This balance of heritage and innovation has helped Risaralda gain recognition for consistently clean and expressive coffees.
The soils here are volcanic and mineral-rich, contributing to structure and clarity in the cup. Combined with elevations ranging from 1,400 to over 2,000 meters above sea level, the coffees show vibrant acidity without sharpness, and a sweetness that feels natural and refined.
Traditionally, Risaralda is known for washed-process coffees, prized for their transparency and balance. In recent years, producers have begun experimenting with extended fermentations, honey processes, and anaerobic methods, pushing flavor boundaries while maintaining the region’s signature cleanliness.
Most farms in Risaralda are small, family-run plots, often no more than a few hectares. Farmers rely on generational knowledge while increasingly embracing modern techniques, selective hand-picking, precise fermentation control, and improved drying methods. This balance of heritage and innovation has helped Risaralda gain recognition for consistently clean and expressive coffees.
The soils here are volcanic and mineral-rich, contributing to structure and clarity in the cup. Combined with elevations ranging from 1,400 to over 2,000 meters above sea level, the coffees show vibrant acidity without sharpness, and a sweetness that feels natural and refined.
Traditionally, Risaralda is known for washed-process coffees, prized for their transparency and balance. In recent years, producers have begun experimenting with extended fermentations, honey processes, and anaerobic methods, pushing flavor boundaries while maintaining the region’s signature cleanliness.
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