Kiffa - SAN GERMAN -(Colombia)

Kiffa - SAN GERMAN -(Colombia)Tasting Profile Origin: Colombia, Huila region (approx. 1,800 m above sea level) Process: Natural sun dried on raised beds. Key flavour descriptors across various listings: Green apple, sweet, orange. Cherry, berry (fruit), chocolate. Red grape, orange, jasmine. So you can expect a fruity and sweet profile with bright acidity (green apple or orange citrus), and supporting note(s) of berry cherry, possibly chocolate nuance, and a floral hint (jasmine).

☕ Tasting Profile

• Origin: Colombia, Huila region (approx. 1,800 m above sea level) Process: Natural / sun-dried on raised beds.

• Key flavour descriptors across various listings:

  • Green apple, sweet, orange.Cherry, berry (fruit), chocolate. 

  • Red grape, orange, jasmine. 

So you can expect a fruity and sweet profile with bright acidity (green apple or orange-citrus), and supporting note(s) of berry/cherry, possibly chocolate nuance, and a floral hint (jasmine).

✅ Brewing & Enjoying Tips

• Because it’s naturally processed and fruity, try filter methods (V60, Chemex, Kalita) to highlight clarity and fruit notes.

• Also suitable for espresso – you’ll get those fruit/berry/chocolate interplay in a more concentrated form. The listing mentions “suits filter & unique for espresso” for this bean

• Let the beans rest for about 1-2 weeks after roasting before brewing to allow flavour to develop fully. (Some listing recommends “leave for two weeks” for best results.) 

• For filtering: aim for slightly higher brew temperature (≈ 92-96 °C) and moderate ratio (e.g., 1:15 to 1:17), then adjust to taste.

• For espresso: ensure a uniform fine grind, good extraction, and avoid under-extraction (which could accentuate green-apple sourness) or over-extraction (which might dull the brightness).

• Since the profile has distinct fruit notes, drink it black first to appreciate the nuance before adding milk. If you do add milk, you’ll get a different, richer profile (chocolate/berry + milk).