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OBRIY
OBRIY · MMXXVI250 G · 8.8 OZColombia Alto De Osos
Colombia

Colombia Alto De Osos

Colombia · Quindío

An experimental natural Caturra grown at up to 2,250 metres.

Pink grape, red pomelo, candied pineapple and narsharab. Velvety body of medium density with bright acidity and a long, sweet finish.

Notes de dégustation
Pink grapeRed pomeloCandied pineappleNarsharab
Corps
Léger
Acidité
Vif
Sucrosité
Sucé
Clarté
Cristallin
Profil de torréfaction Filter
ClairMoyenMoyen-foncéFoncé
Weight 250 g
Format du café Café en grains
1
Freshly roasted coffee · free shipping over €65
À consommer de préférence60 days
DisponibilitéPlus que 2 paquets
Comment préparer ce café pour en révéler le meilleur
How to brew it

How we'd brew it.

Roasted for filter and at its best in a pour-over or batch brewer.

01 · Pour-over

Pour-over

Dose15 g
Eau / rendement250 g
MoutureMedium-fine
Temps2:45–3:15
Use water at 92–94°C. Bloom with 40 g for 40 seconds, then pour the rest in slow circles in two or three pulses.
02 · Drip coffee maker

Batch brew

Dose60 g
Eau / rendement1000 g
MoutureMedium
Temps5–6 min
Use fresh filtered water and a rinsed paper filter. Serve soon after brewing and don't keep the coffee on the hot plate.
Temporary coffee farm image
From the farm

OBRIY
— Quindío

Alto del Oso is part of the Cascadas del Río Verde nature reserve in the village of Media Cara. It is a high-altitude area close to the páramo ecosystem; most trails in the reserve run between about 2,100 and 3,000 metres.

The reserve protects native Andean forest, waterfalls, streams and clean rivers that are home to rich flora and fauna.

Altitude
2100–2250 masl
Producteurs
OBRIY
Le processus

Experimental · Natural
par intention.

After careful selection, the coffee undergoes dry aerobic fermentation for 24 hours and then spends 50 hours in GrainPro bags below 22°C. The cherries are then sun-dried on raised African beds.

The micro-lot is 100% Caturra, a natural mutation of Red Bourbon that yields more and resists disease better than Bourbon.

Temporary coffee processing image
The whole spec

Nothing hidden.
Everything on the bag.

Producteurs
OBRIY
Région
Quindío
High-altitude microclimate · cool nights, long maturation.
Variété
Caturra
Selected for cup clarity and density.
Processus
Experimental · Natural
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
2100–2250 masl
Cool nights, long maturation, dense bean structure.
Récolte
2025 harvest
Selective hand-harvest at peak ripeness.