Last updated: 2026-09-17T00:22:53.344Z

En rupture de stock

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/september-coffee-company/coconut-crush-colombia-espresso/reviews)

27,49 $US/250g

**Traitement:** [Lavé](https://www.coffeelist.co/fr/insights/processing-method/washed)

,

[Cofermenté](https://www.coffeelist.co/fr/insights/processing-method/co-fermented)

**Région:** [Medellin, Colombie 🇨🇴](https://www.coffeelist.co/fr/insights/region/d31ef01a-674f-4fbc-ad95-cfd96d2f4083)

**Variété:** [Castillo](https://www.coffeelist.co/fr/insights/variety/castillo)

**Altitude:** ~2000 m alt.

**Récolte:** août

**Recommandé pour:** Espresso

## Ce que dit la marque

> - Variety: Castillo - Country: Colombia - Region: Medellin, Antioquia - Process: Washed + Coconut Culture - Altitude: 2000 MASL - Harvest: August 2024 - Producer: José Posada - Farm: Capilla Del Rosario - Roast Level: Medium - Light In the cup We get a sweet and intense profile of distinct coconut cream. This coffee also has some warm spice attributes like Cardamom and sweet milk chocolate. But, don't get us wrong, we taste coconut all day long with a round body and a sweet, coconut finish. Clean Funky Terroir Experimental About The Producer José Posada is a young and upcoming coffee producer. José is super hungry for knowledge and excited to experiment with pretty much every single processing style. Since 2018 he has been experimenting with a “sour-dough” started applied to coffee. The first exercises had been pure onion flavor. But José wasn’t being stopped because of a couple of hundred failed trials. Fast forward to today, and this is one of the most surprising co-ferment style coffees we've had in recent memory. Processing This innovative method involves creating uniquely flavored coffee by modulating flavors using external agents foreign to coffee, alongside a symbiotic culture of bacteria and yeast cultivated for years with coffee cherries. Our key ingredients include citric acid and the coffee culture starter primarily composed of lactobacillus sp, and mesophiles. The blending of these elements results in a “broth” where the parchment coffee is submerged. The outcome is coffee with enhanced body, a cleaner aftertaste, brighter acidity, a more pronounced sweetness, complemented by a predominant coconut flavour not present prior to undergoing the refurbish-process. Variety Castillo is a hybrid variety. It is a cross between Caturra and a Timor Robusta. Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields. Transparency Direct $30.36USD/KG Roasted Costs $36.91USD/KG We introduce to you José Posada, a promising young producer from Medellin Colombia. In the cup we get intense and sweet coconut cream, cardamom, and milk chocolate.

Original en anglais.

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# Coconut Crush - Colombia (Espresso)

[Voir sur le site du torréfacteur](https://september.coffee/products/coconut-crush-colombia-espresso)

250g

27,49 $US

(49,88 $US/lbs)

## Profil

### Caractéristiques gustatives

**Corps:** 63/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 31/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 50/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 60/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 95/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Moyenne à foncée — 5/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Cardamome

Chocolat au lait

Noix de coco

Crème de coco

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