not another sunday
  • cafesthe global directory
  • roastersevery indie roaster
  • coffeesevery bean, by origin + flavour
  • fresh off the roastthe doors that just opened
  • unusual cafescat cafes, caves, the weird + wonderful
  • in personthe editor's visits
  • best ofcurated city guides
  • wholesalefor cafés buying beans
  • green coffeeimporters, exporters + cooperatives
  • equipmentespresso machines + grinders
  • hand brewdrippers, presses, kettles
  • softwarethe saas stack
  • manufacturersevery brand indexed
  • suppliersgreen sourcing + packaging
  • partner with usfor brands
  • journallong-form editorial
  • blogguides + explainers
  • eventsfestivals + tastings
  • festivalsthe perennial brands
  • championshipswcc, brewers, latte art
  • starting outthe playbook
  • opening a cafereal costs, real timeline
  • starting a roasterymachine selection, sourcing, economics
  • coffee schoolsbarista + roasting training worldwide
  • all tools
  • find my brewmatch a method to your taste
  • coffee quizyour barista personality
  • brew ratiothe calculator
  • caffeine calcby drink + body
  • flavour wheelthe coffee taster's map
  • brand name generatorname your cafe or roastery
  • tasseographyread your grounds
joinfor business
the sunday dispatch

if coffee is your sunday, you'll want what we send.

every sunday morning, one email. the openings, the closures, the championships worth watching. five minutes you'll be glad you spent.

one email a week. unsubscribe whenever.

not another sunday

every great cafe gets found on a sunday.

directory

  • cafes
  • roasters
  • fresh off the roast
  • equipment
  • hand brew
  • manufacturers
  • software
  • roasting machines
  • in person
  • best of
  • wholesale
  • green coffee
  • suppliers
  • packaging

discover

  • events
  • festivals
  • championships
  • journal
  • blog
  • tools

learn

  • starting out
  • opening a cafe
  • starting a roastery
  • coffee schools

for brands

  • claim your listing
  • pricing
  • wholesale featured
  • partner with us
  • nri score
  • about
  • press + brand
  • contact
privacy policyterms of servicecookie policy

caffeinated by gk

do not follow
homeroasterslogos coffee手沖咖啡專門店-無訂位哥倫比亞|薇拉|歐珀拉帕小農|日曬 colombia huila «oporapa» natural 200g

colombia coffee

哥倫比亞|薇拉|歐珀拉帕小農|日曬 Colombia Huila «Oporapa» Natural 200g

by logos coffee手沖咖啡專門店-無訂位 · taipei, taiwan

you'll taste stone fruit before milk chocolate. this is 哥倫比亞|薇拉|歐珀拉帕小農|日曬 colombia huila «oporapa» natural 200g, a natural colombia from logos coffee手沖咖啡專門店-無訂位.

stone fruitmilk chocolatedark chocolate
NT$5.8buy from logos coffee手沖咖啡專門店-無訂位

the bean

origin
colombia
region
huila
process
natural
status
in stock
this is a natural-processed colombian coffee from small farmers in oporapa, huila, roasted by logos coffee. huila is a high-altitude growing region in southern colombia known for producing well-structured lots. the natural process, where the cherry dries around the bean, drives the fruit-forward character here: expect stone fruit upfront, backed by milk chocolate and dark chocolate in the finish. it works well as a filter brew, where the fruit and chocolate layers have room to separate clearly. use a medium-coarse grind, water around 90-93°c, and a controlled pour to keep the sweetness clean without muddiness.

common questions

What does 哥倫比亞|薇拉|歐珀拉帕小農|日曬 Colombia Huila «Oporapa» Natural 200g taste like?

it tastes of stone fruit with milk chocolate and dark chocolate, a profile that comes directly from the natural drying process used on this huila lot. the fruit and chocolate notes tend to layer rather than compete, giving it both sweetness and some depth.

How is 哥倫比亞|薇拉|歐珀拉帕小農|日曬 Colombia Huila «Oporapa» Natural 200g grown and processed?

it is grown by small farmers in oporapa, huila, colombia, a southern andean region suited to coffee cultivation. it is processed naturally, meaning the whole cherry is dried intact before milling, which concentrates fruit sugars in the final cup.

How should I brew 哥倫比亞|薇拉|歐珀拉帕小農|日曬 Colombia Huila «Oporapa» Natural 200g?

filter brewing suits this coffee well, allowing the stone fruit and chocolate notes to come through clearly. aim for water around 90-93°c with a medium-coarse grind, and pour steadily to avoid over-extraction that can make natural-process coffees taste muddy.

about logos coffee手沖咖啡專門店-無訂位

...and then there's logos coffee on yanjiuyuan road, where the pour-over ritual actually means something. tucked into section 1 of nangang district, this hand-drip specialist has built the kind of following that speaks louder than any signage could. you won't find the usual café theater here. just serious attention to extraction and beans that get the respect they deserve. the regulars return because consistency like this is rare in a city where coffee trends shift faster than mrt schedules. no flashy gear displays or origin story wall art. just methodical brewing and the kind of quiet confidence that comes from doing one thing well. morning or afternoon, the focus stays the same: clean cups and careful pours that remind you why pour-over became a thing worth protecting in the first place.

all coffee from logos coffee手沖咖啡專門店-無訂位

taipei, taiwan

keep reading, keep tasting.

the directory is yours to explore, and the passport is free.

join free

save the spots you find. build your coffee passport. follow roasters you rate.

go

browse cafes

filter by city, brew method, vibe, and nri score. 129,000+ indie cafes.

go

best of, city by city

curated guides to every major coffee city, ranked by merit, no paid placement.

go

find my brew

describe what you're craving, our ai matches you to the right cup.

go