Colombia Coffee Triangle Single-Origin Coffee
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Colombia Coffee Triangle Single-Origin Coffee: Profile and Brewing Guide
Colombia Coffee Triangle Single-Origin Coffee is roasted coffee from Youngstown Coffee Co. The documented cup direction is lemon, cocoa, and caramel. The published structure is average acidity with average body. It is ready to grind and brew in the format selected above.
This lot comes from a small family-owned farm at 4,265 feet. The supplier says it is harvested twice each year, processed at the farm’s micro-wet mill, and dried on raised tables inside a solar dryer that protects the coffee from rain.
Coffee Profile
| Roaster | Youngstown Coffee Co. |
|---|---|
| Origin | Colombian coffee triangle |
| Roast | Not specified |
| Process | Picked and processed at farm micro-wet mills; dried on raised tables in a solar dryer |
| Cultivar or selection | Not specified |
| Flavor direction | Lemon, cocoa, and caramel |
| Acidity | Average |
| Body | Average |
| Format | 8 oz or 12 oz; whole bean or ground |
What to Expect in the Cup
Tasting notes describe sensory similarities rather than added ingredients. Evaluate the coffee at hot, warm, and cooler temperatures: sweetness and fruit often become clearer as heat falls, while body, clarity, and finish reveal whether extraction is balanced.
Brewing Guidance
Start pour-over near 1:16 with a medium-fine grind. A slightly longer extraction can build caramel and cocoa; reduce contact time or grind coarser if the lemon note turns harsh.
Dialing in extraction
Keep the dose and water quantity stable while changing one variable at a time. For filter coffee, brew ratio controls strength while grind size and contact time drive extraction; watch the drawdown and taste the finish. For espresso, record dose and beverage yield so grind changes are measurable. For whole-bean preparation, a consistent burr grinder such as the Turin DF64 Gen 2 single-dose grinder makes repeatable grind adjustments easier.
Frequently Asked Questions
Is this coffee roasted or green?
This is roasted coffee, not green coffee, and is ready to brew.
What flavor should I expect?
The documented direction is lemon, cocoa, and caramel. Water chemistry, freshness, grind, and extraction will affect how clearly those characteristics appear.
What roast level is it?
The listing identifies the roast as not specified. Where the supplier does not specify an exact level, this page leaves it unspecified instead of guessing.
Which brewing method should I use?
Start pour-over near 1:16 with a medium-fine grind. A slightly longer extraction can build caramel and cocoa; reduce contact time or grind coarser if the lemon note turns harsh.
Should I choose whole bean or ground?
The current options are 8 oz or 12 oz; whole bean or ground. Whole bean gives the most control over grind and helps preserve aroma; choose ground when it matches your brewer.
How should I store it?
Keep the package sealed in a cool, dry cabinet away from heat, light, moisture, and strong odors. Grind whole beans immediately before brewing when practical, and let freshly roasted coffee degas before making final espresso adjustments.
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