68
Sarnies Colombia Supremo
By Peter
Sarnies
Colombia Supremo
(Medium)
from June 09, 2026
18.0g
→
27.0g
(1:1.5)
in 36.0s
1.2.2
on Kinu M47
| Bottom Paper Filter | No |
| Sourness Type | Chemical acidity |
| Bitterness Type | Drying |
| Finish Type | Cleanish - bit drying after 30 mins |
| Mouthfeel Type | Normal |
| Balance | Very slight Acid |
| Drink Type | Latte |
| Cup Size | 200ml |
| Roast level | Medium |
| Country | Colombia |
| Region | Specially blended regions |
| Variety | Caturra, Typica, Bourbon, Castillo |
| Elevation | 1100 - 1850 m.a.s.l. |
| Processing | Fully Washed |
| Tasting notes | Raisin, Molasses, Peach |
| Price | 450 |
| Weight | 250 |
| Appearance | Medium brown |
| Fragrance | Chocolate and Nuts |
Notes:
Dropped the temperature which brought out some of teh acidity, but not in a particularly pleasant way. Not too bad either. So two experiments:
1) Go back to 91C and drop to 24g out
2) Go much coarser (say 1.4.0) and 54g out to see if this can turn the slighlty unplesant acidity to fruitiness ... I guess I don't have to drink it if it's a complete failure, but I miught learn something!
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