Strawberry Lollipop Caturra Coffee
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Strawberry Lollipop Caturra Coffee: Flavor, Origin and Brewing Guide
Mario Fernando Gomez’s La Soledad lot shows how expressive a carefully fermented washed coffee can become. It suggests the intensity people often associate with co-ferments, yet the profile remains focused, clear and notably free of boozy character. This listing is for roasted coffee that is ready to grind and brew in the format selected above. It is distinct from any similarly named unroasted green-bean listing.
The cup is expected to show strawberry bonbons, red fruit, subtle lime and a long strawberry finish. Its overall structure is bright and clean with medium acidity, vivid fruit and very low funk. These notes describe sensory impressions rather than guaranteed flavors in every brew; water, grind, freshness, temperature and recipe determine which traits become most visible.
Coffee Profile at a Glance
| Coffee | Strawberry Lollipop Caturra Coffee |
|---|---|
| Origin | La Soledad, Huila, Colombia, approximately 1,600 meters |
| Roast | Light-medium roast |
| Process | Washed Caturra with a 60-hour fermentation |
| Variety | Caturra |
| Tasting direction | strawberry bonbons, red fruit, subtle lime and a long strawberry finish |
| Available formats | 4oz, 8oz, 2lbs, 5lbs; Whole Bean, Ground (Drip), Ground (Coarse), Espresso Grind |
How the Flavor Develops
Mario Fernando Gomez’s La Soledad lot shows how expressive a carefully fermented washed coffee can become. It suggests the intensity people often associate with co-ferments, yet the profile remains focused, clear and notably free of boozy character. In the hottest sips, aroma and roast structure often dominate. As the coffee moves from hot to warm and then cool, look for clearer expressions of strawberry bonbons, red fruit, subtle lime and a long strawberry finish. The finish is just as useful as the first sip: note what remains after swallowing and whether sweetness, fruit, chocolate or spice grows over time.
Brewing Recommendations
Pour-over highlights strawberry clarity and the lime-like finish. For espresso, start around a 2:1 ratio and use taste rather than speed alone to refine the shot. This lot is described as relatively easy to extract.
Useful starting recipes
- Automatic drip: Start with 60 grams of coffee per liter of water and a medium grind.
- Pour-over: Try a 1:16 ratio, an even bloom and controlled pours. Taste again after several minutes of cooling.
- French press: Use a coarse grind near 1:15, steep about four minutes and separate the brewed coffee from the grounds.
- Espresso: Begin around a 1:2 beverage ratio. Adjust grind before changing multiple machine variables.
- Cold brew: Use a coarse grind and a concentrated immersion recipe, then dilute with water or milk to taste.
Resting and Freshness
Start tasting filter brews after one to two weeks and espresso after roughly two to three weeks. Resting allows carbon dioxide from roasting to dissipate and can make extraction more stable. Lighter roasts and espresso commonly need more time than darker roasts or filter brewing, but the roast date and your own taste are more useful than a rigid schedule.
Who Will Enjoy This Coffee?
Fruit-forward coffee drinkers who want obvious strawberry character without an overly funky or alcoholic fermentation profile. It is also well suited to a controlled comparison: brew the same coffee by filter and espresso, or compare two grind settings while holding the ratio constant. Taste each cup at several temperatures and record sweetness, acidity, body and finish.
Frequently Asked Questions
Is this coffee already roasted?
Yes. Strawberry Lollipop Caturra Coffee is roasted and ready to grind or brew in the option selected. It does not require home roasting.
What flavors should I expect?
The published direction includes strawberry bonbons, red fruit, subtle lime and a long strawberry finish. Taste while hot, warm and cool because different traits can appear at each stage.
What roast level is used?
Light-medium roast. The profile is intended to support bright and clean with medium acidity, vivid fruit and very low funk.
Which brew method should I try first?
Pour-over highlights strawberry clarity and the lime-like finish. For espresso, start around a 2:1 ratio and use taste rather than speed alone to refine the shot. This lot is described as relatively easy to extract. Start with a weighed recipe and adjust grind size based on taste.
How long should the coffee rest?
Start tasting filter brews after one to two weeks and espresso after roughly two to three weeks. Your preferred window may vary with brewer, roast date and storage.
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