1 / 6Colombia Sierra Nevada Fair Trade
Colombia
Medium · roasted almond, red apple, cocoa
200g · ¥2,000 (incl. tax)
Free shipping nationwide
We offer free shipping nationwide. Your order will be shipped via one of the following delivery methods, depending on the total weight: ・Orders up to 500g: Letter Pack Plus (Hand-delivered) ・Orders 600g and over: Yu-Pack (Hand-delivered) Note: Both delivery methods include a tracking number. We will provide you with the tracking details once your order has been dispatched.
Ships within 2–3 business days of your order (from our freshest roast)
Tasting notes
Cherry · Red Apple · Dark Chocolate · Balanced
A washed coffee grown in northern Colombia across the Sierra Nevada de Santa Marta and Serranía del Perijá by around 800 smallholder and Indigenous producers belonging to the ANEI association. Grown up to about 1,700m, with varieties including Typica, Caturra, and Colombia. Roasted almond, red apple, cocoa, and milk chocolate meet a round mouthfeel in a mellow, balanced cup made for every day.
Bean data
- Origin
- Colombia · Sierra Nevada de Santa Marta / Serranía del Perijá
- Process
- Washed
- Farm & process
- ANEI producers' association · Typica / Caturra / Colombia and others
- Roast
- Light roast
- Storage
- Store away from heat and humidity, at room temperature or in a cool dark place
- Best by
- Printed on the package
V60 brew recipes
Dripper
HARIO V60
Choose the coffee's roast level to see HOT and ICE baselines for one or two cups together. Start with the numbers as written, then adjust one variable at a time by taste.
HOT · 1 cup
- Coffee
- 15g
- Water
- 230g
- Temp
- 92°C (93°C if extraction feels weak)
- Grind
- Medium; slightly finer for fast-draining coffees
- Target time
- About 2:30
Pour schedule (total)
0:00 40g (40s bloom) 0:40 110g 1:15 190g 1:45 230g
Finish
Use a bold, fast stream for the middle pours. Finish with one fine circle, then pour to the centre after 220g. Raise to 93°C if extraction feels weak.
If the cup is sour and thin, grind a little finer. If it is bitter and drying, grind a little coarser. Move water temperature by only 1–2°C and change one variable at a time.
