The Roasting House Coffee – Colombia Agostino 907g grows at an altitude of up to 1900 meters above sea level in the Agostino Forest in the Huila region of southwestern Colombia ; where the cooler air and high altitude contribute to raising the density of the beans and highlighting the flavor details more clearly, with a beautiful balance between aromatics and acidity.
This crop was processed using the washed process —a method known for "cleaning" the cup and accurately revealing the farm's true character: a balanced and clear acidity, a pleasant aromatic sweetness, and a light body more akin to fruit tea than the classic heaviness. The Co-Agostinos Cooperative is responsible for cultivating and producing this crop, focusing on training, infrastructure improvement, harvest quality, and purification to ensure consistent quality and the sustainability of the agricultural environment.
In the cup you will notice a refreshing “tea” experience that begins with clear and pleasantly acidic fruit tea notes that open up the flavor without being harsh, then an aromatic hibiscus touch appears that adds a soft floral character, and with successive sips the clear and clean body is confirmed that makes it an excellent choice for drip coffee lovers, and in espresso it offers a light and elegant shot with a bright and balanced finish.
Specifications of Colombia Agostino Roasting House Coffee 907g
Source: Colombia
Region: Huila – Agostino Forest
Producer: Co Agostinos Association
Breed: Colombian and Caturra
Treatment: Washed
Suggestions: Fruit tea – Hibiscus – Gentle citrus
Altitude: 1900 m
Weight: 907 g
Suitable for: Drip coffee and espresso
Features of Colombia Agostino Coffee 907g
A washed treatment gives a clean, clear, and blur-free cup.
The fruit and hibiscus tea flavor is suitable for lovers of light, aromatic coffee.
An altitude of 1900m helps to create a more subtle flavor profile and greater clarity in the cup.
An excellent filter choice, it gives a "light" espresso with a bright and balanced finish.
Suggested preparation method for Colombia Agostino 907g coffee
distillery
Rishu: 1:15
Coffee: 20g
Water: 300 ml
Temperature: 91°
First pour: 50 ml
Second pour: 130 ml
Third pour: 230 ml
Fourth pour: 300 ml
Ideal time: 2:45 minutes
Espresso
Coffee: 18g
Result: 36 ml
Time: 30 seconds
Quick adjustment tip (optional):
If you want your hibiscus and fruit tea to come out clearer, use a medium-fine grind and keep the extraction quick and balanced without prolonging it.
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