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café campos roa caturron lavado 350 gr, colombia coffee from amor perfecto

colombia coffee

Café Campos Roa Caturron Lavado 350 GR

by amor perfecto · bogotá, colombia

expect herbal. this is café campos roa caturron lavado 350 gr, a colombia from amor perfecto.

herbal
$63,000buy from amor perfecto

the bean

origin
colombia
region
huila
status
in stock
café campos roa caturron lavado 350 gr is a washed colombian coffee from huila, a region in the southern andean highlands known for producing clean, well-defined cups. it uses the caturron variety, a colombian cultivar related to caturra, and is processed using the washed method, which strips the fruit before drying and tends to highlight clarity and brightness. the cup leans herbal in character. roasted by amor perfecto in bogotá, this coffee suits filter methods like pour-over or drip, where the washed processing and lighter roast profiles typical of specialty colombian lots can express their cleaner, more delicate qualities.

common questions

What does Café Campos Roa Caturron Lavado 350 GR taste like?

this coffee has herbal tasting notes, which in a washed colombian cup typically present as clean and savory rather than sweet or fruity. the washed processing reinforces that clarity and keeps the profile precise.

How is Café Campos Roa Caturron Lavado 350 GR grown and processed?

it is grown in huila, colombia, using the caturron variety, and processed using the washed method, meaning the coffee cherry is removed before the beans are dried. this approach produces a clean, transparent cup that reflects the character of the variety and terroir.

How should I brew Café Campos Roa Caturron Lavado 350 GR?

filter brewing methods such as pour-over or drip are well suited to this coffee, as they allow the herbal, clean qualities of a washed colombian to come through clearly. a medium grind and water around 90 to 94 degrees celsius is a reliable starting point.

about amor perfecto

you can taste the conviction in a cup from amor perfecto. bogotá's most serious roaster has spent decades coaxing something genuinely moving out of colombian growing regions, and the beans from huila especially, with that quiet stone-fruit sweetness that lingers after the cup goes cold, are the reason people make detours to their usaquén and chapinero locations. hold the ceramic, feel the weight of it, take the first sip slow. this is coffee with a point of view.

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