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café villaniris tabares lavado 350 gr, colombia coffee from amor perfecto

colombia coffee

Café Villaniris Tabares Lavado 350 GR

by amor perfecto · bogotá, colombia

this is café villaniris tabares lavado 350 gr, a colombia from amor perfecto.

the bean

origin
colombia
region
antioquia
status
in stock
café villaniris tabares lavado is a washed colombian coffee from antioquia, roasted by amor perfecto. the washed process removes the fruit before drying, which typically results in a cleaner cup that highlights the bean's inherent character rather than fermentation-driven sweetness. with limited tasting notes and brew guidance provided, the most reliable approach is to treat it as a classic colombian washed coffee: filter brewing, a medium grind, water around 90 to 93 degrees celsius, and a brew ratio of roughly 1 to 15 will give you a clear, balanced result. the 350 gram bag suits a regular home brewer.

common questions

What does Café Villaniris Tabares Lavado 350 GR taste like?

specific tasting notes were not supplied for this coffee, but as a washed colombian from antioquia roasted by amor perfecto, you can expect a clean, well-defined cup typical of the region. checking amor perfecto's current lot notes directly will give you the most accurate flavor detail.

How is Café Villaniris Tabares Lavado 350 GR grown and processed?

this coffee is grown in antioquia, colombia, and processed using the washed method, meaning the coffee cherry is removed before drying. washed processing generally produces a cleaner, more consistent cup with less fruit-forward sweetness.

How should I brew Café Villaniris Tabares Lavado 350 GR?

no specific brew method was listed for this coffee, but washed colombian coffees from amor perfecto typically perform well as filter or pour-over. a medium grind, water between 90 and 93 degrees celsius, and a standard 1 to 15 coffee-to-water ratio are a solid 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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bogotá, colombia

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