skip to content

colombia coffee · cup of excellence

【COLOMBIA】ASTRID MEDINA CWCF#10

by passage coffee · tokyo, japan

you'll taste red apple before stone fruit. this is 【colombia】astrid medina cwcf#10, a honey colombia from passage coffee.

red applestone fruitpeachjasminefloralhoneyhoneycomb
¥8.32buy from passage coffee

the bean

origin
colombia
region
tolima
process
honey
varietal
caturra
status
in stock
astrid medina's caturra lot from tolima, colombia earned a place in the cup of excellence, processed as a honey where some fruit mucilage is left on the bean during drying. that process pulls through a noticeably sweet, fruit-forward cup: red apple and stone fruit up front, peach in the mid-palate, and jasmine and honeycomb in the finish. it rewards a slower, more controlled brew, pour-over or aeropress work well here, keeping water temperature moderate to let the floral and fruit notes develop without sharpening the acidity.

common questions

What does 【COLOMBIA】ASTRID MEDINA CWCF#10 taste like?

expect red apple, stone fruit, and peach as the dominant flavors, with jasmine florals and a honey and honeycomb sweetness that carries through to the finish.

How is 【COLOMBIA】ASTRID MEDINA CWCF#10 grown and processed?

it is a caturra varietal grown in tolima, colombia, processed using the honey method, which leaves partial fruit mucilage on the bean during drying to build sweetness and body. the lot was awarded in the cup of excellence competition.

How should I brew 【COLOMBIA】ASTRID MEDINA CWCF#10?

a pour-over or aeropress suits this coffee well, giving you control over extraction to highlight the fruit and floral notes without over-extracting and masking the delicate jasmine and honeycomb qualities.

about passage coffee

you're on shiba's quieter back streets in minato, where the office blocks thin out and the foot traffic slows to something more human. passage coffee sits here, a specialty roaster doing its own thing in a neighborhood that doesn't particularly cater to tourists. if you're coming from shibaura or cutting through from mita, it's a detour worth making. the local following is real and consistent, which in tokyo's densely competitive specialty scene means something. roasting in-house puts the sourcing decisions directly in the hands of the people making your cup, so there's no middleman softening the edges of what ends up in your glass. mornings are a good bet, before the lunch crowd shifts the rhythm of shiba's streets entirely.

all coffee from passage coffee

tokyo, japan

more from passage coffee

【Dip Style】WORKA SAKARO -RIPED CHERRY-

ethiopia · natural

【HONDURAS】MARYSABEL CABALLERO Y MOISES

honduras · washed

【KENYA】THUNGRI AA

kenya · washed

【COLOMBIA】ASTRID MEDINA GEISHA

colombia · washed

【BOLIVIA】CARLOS CALLEJAS

bolivia · washed

【ETHIOPIA】SIDAMO DECAF

ethiopia · washed

is this your coffee?

claim passage coffee free and you run this page, add photos, fix the details, and list every coffee you roast. claims go live within a few days. want it live now, pinned to the top of the listings with the gives-back paw? sponsor your roastery.

claim freesee sponsor

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