Български
English
Български
English
COLOMBIA OMEGA
24,80 лв. – 111,00 лв.
RASPBERRY, VANILLA, HIBISCUS, FIG, CHERRY, FULL SYRUPY BODY, TARTARIC ACIDITY
The taste of Colombia Omega is reminiscent of Ethiopian coffees for its bright floral and fruity notes. In this case Arnulfo Hoyos (the producer) does a “wash” fermentation and is then dried in the sun and indoors in a “marquesina” (a kind of greenhouse with raised beds inside).
SCA SCORE – 84.00
REST: 14-30 days from the date of roasting
COLOMBIA OMEGA
The Pink Bourbon variety is a hybrid of Yellow and Red Bourbon and is found almost exclusively in the Huila region and its surroundings. The name derives from the color of its drupes when they are ripe. It is an oxidation-resistant variety, with a good yield without the need for too much fertilizer.
The taste is reminiscent of Ethiopian coffees for its bright floral and fruity notes. In this case Arnulfo Hoyos (the producer) does a “wash” fermentation and is then dried in the sun and indoors in a “marquesina” (a kind of greenhouse with raised beds inside).
EXPECT NOTES OF:
RASPBERRY, VANILLA, HIBISCUS, FIG, CHERRY, FULL SYRUPY BODY, TARTARIC ACIDITY
WE RECOMMEND FOR:
ESPRESSO
FILTER
DETAILS:
1700 M
ALTITUDE
CATURRA
VARIETY
WASHED
PROCESSING
Huila, Colombia
Region
We recommend to use:
Filter/Aeropress
For precise measurements of the amount of coffee and water, we advise using a scale. For every liter of water, use 65g of coffee.
Espresso
If you want to consume 32-36g of coffee, we advise using 16-18g of coffee for 24-32 seconds.
| Weight | 0,200 kg |
|---|---|
| Dimensions | 19 × 6 × 19 cm |
| Weight | 1 кг. (спестявате 10%), 200 гр. |
| Grinding | Beans, Large – french press, Medium – Hemex, Medium fine – V60, Fine – Coffeemaker, Aeropress, Very fine – Espresso, Cezve |
Only logged in customers who have purchased this product may leave a review.
Related products
INTENSE FRUITY ACIDITY, WINEY AND RUMMY, COMPLEX TROPICAL FRUITS, INTENSE FLAVOR Coffee cultivation in Indonesia holds a 300-year-old history. Among the better-known coffee-producing regions are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called "giling basah". As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs. SCA SCORE – 86.00 REST: 14-30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
LYCHEE, OOLONG TEA, FRESH MINT In 2012, a World Barista Champion from Taiwan named Bruce Lee tasted the coffee cherries. They instantly reminded him of the lychees in his native country. While considering a name for this coffee, the Ninety Plus team was admiring the precision and technique of the cellist Yo Yo Ma. Inspired by the words “lychee” and “cello”, Lycello was the first taste profile created at Ninety Plus Gesha Estates in Panama. SCA SCORE - 94.25 REST: 14-30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
GRAPE, DARK CHOCOLATE, ANISE Made from the Caturra variety, Kopi Kan is the simplest coffee in the Ninety Plus line-up. The coffee approximates a traditional chocolate taste but just slightly laden with the characteristic fruit and spice notes that Ninety Plus is famous for. SCA SCORE - 90.00 REST: 14-30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
LIGHT CITRIC ACIDITY, MILK CHOCOLATE, MELLOW BODY, RAISIN Nicaragua Las Mimosas comes with solid chocolate notes in combination with a slight citric acidity. It is a classic Central American cup that is an excellent basis for espresso and nutty filter coffees. SCA SCORE – 82.00 REST: 14-30 days from date of roasting
This product has multiple variants. The options may be chosen on the product page
FRUITY AND CITRIC ACIDITY, MILK CHOCOLADE, KARAMEL Smallholder farmers mainly produce this coffee at an altitude ranging from 1.400m through 1.700m above sea level. Micro-climatic conditions in this volcanic area have a beneficial effect on the coffee tree and the formation of the coffee cherries. SCA SCORE - 86.5 REST: 14-30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
COMPLEX MALIC ACIDITY, MELON, BLACK TEA, GRAPEFRUIT, CITRIC, FLORAL, COOLING SENSATION The blue-grey and foaming Pacific in the west, the majestic Andes in the center, and the infinite Amazon basin in the east – you can fall in love with Peru for many reasons. SCA SCORE - 86.00 REST: 14-30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
DARK CHOCOLATE, MARASCHINO CHERRY, PLUM Kambera is now cultivated at Ninety Plus Gesha Estates in Panama, a proof of concept of the model inspired by Ninety Plus founder - Joseph’s very first visits to Ethiopian coffee communities and coffee wilderness. Kambera is distinguished by its characteristic chocolate taste qualities, combined with the aroma of fruits. SCA SCORE - 95.00 REST: 14-30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
LIME, ZESTY, CITRIC ACIDITY, ORANGE, GREEN APPLE, VERY BRIGHT Due to their proximity to the equator, several microclimates are formed within these mountain ranges. Add to that altitude ranges from 800 to 2,200 meters, and you will start to realize why Colombian coffees are so diverse. SCA SCORE – 86.5 REST: 14-30 days from the date of roasting
This product has multiple variants. The options may be chosen on the product page
Reviews
There are no reviews yet.