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PHILOCOFFEA 215 COLOMBIA Carambolo Washed

Regular price HK$220.00

This coffee is produced by collecting cherries from farms in the Brussels and Acevedo regions of Huila, Nestor from the Eldivieso farm and Joan from the Las Flores farm At the forefront of processing. They apply their fermentation expertise gained from micro-batch production to enhance a typical washed blend of Castillo and Colombian varieties. Initially, the cherries are exposed to oxygen to increase their sugar content, then undergo a long anaerobic fermentation in water to extract more fruity aromas. They are then stirred in hot water at about 50°C and then immersed in cold water at about 20°C to stop microbial fermentation and thereby preserve the intended flavor profile. This coffee has a unique taste that is different from the traditional washed process and belongs to the regional HCS (High Cup Score) series.

The green beans have a refreshing, sweet aroma reminiscent of green apples, hinting at delicious coffee (the aroma hints at premium coffee beans, making the price quite surprising...). We finished the roast with a light roast. Due to the higher moisture content, around 11%, we increase the initial roasting temperature to ensure adequate roasting from the start. The fermentation process further enhances the smooth, velvety texture of the coffee.

The name "Calamboro" refers to star fruit in Spanish (an evergreen tree of the sorrel family that grows in tropical areas and has a star-shaped cross section). As the name suggests, this coffee gives a tropical, juicy impression. You can enjoy fruity aromas reminiscent of pineapple and raspberry, as well as a rich honey-like sweetness. Additionally, it has a unique milky impression similar to melted butter.

Although it is a mixture of common varieties, the experience and knowledge of the producer creates a cup with a distinctive character. You'll be pleasantly surprised by the flavors their expertise brings to the table.

  • Taste: Tropical fruits, pineapple, raspberry, honey, juice, cream, lactic acid
  • Variety: Caturra, Castillo, Colombia
  • Process: Washed Anaerobic
  • Country: Colombia
  • Region: Bruselas and Acevedo, Huila
  • Altitude: 1,780-1,900m
  • Farm: ---
  • Roast: light roast
  • Baking place: Japan
  • Roasted date: July 22, 2024
  • Material: 100% coffee beans
  • Weight: 200g
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About PHILOCOFFEA

Philocoffea was founded by Tetsu Kasuya and co-founder Ami Kaji. Tetsu Kasuya is the first Asian to win the World Brewers Cup Championship. Kasuya selects and purchases green coffee beans, creates roasting profiles, and controls quality. He understands the taste of black coffee better than anyone.

Taste is subjective, so there is no right or wrong. However, Philocoffea believes that cleanliness is key to creating the complex flavors, pleasant acidity, and lasting sweet aftertaste of specialty coffee. Therefore, from light roast to dark roast, all Philocoffea coffees exhibit "clean" characteristics and offer a pleasant and lasting aftertaste.

Philocoffea defines specialty coffee by four key standards: location, cultivation, handpicking, and sustainability. This means you can trace the coffee beans back to the farm where they were grown. Their extraction process is handled in the most careful and sustainable way. When Kasuya finds coffee he believes in, he buys it directly from the farm. He values the trust-based relationship that comes from seeing firsthand how they work and live. After interacting with the locals and experiencing their culture, Kasuya is inspired to sell their coffee.

Philocoffea stores are equipped with the world's best Loring roasters, which serve as roasting stations and sacred labs for exploring new methods and unique ways of handling coffee beans. Kasuya personally creates and manages all the roasting profiles. When new green coffee beans arrive, Kasuya's expertise, repeated hypotheses, tests, and development of roasting profiles create the best product.

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