Colombia La Ostrella del Ostro Coffee

(earns 40 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Apricot Caramel Coffee Flavours Hops & Boozey Melon & Cantaloupe Milk Chocolate Mixed Berries Mixed Citrus Mixed Florals Mixed Fruits Sugars
Flavours & Notes
Quick Details
Origin(s): Colombia France Spain
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Bright & Crisp
Thin
Mouthfeel
Full Bodied
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Espresso Roasted for Filter
Processing Method: Natural Pulped Natural Washed
Cupping Score: You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
Colombia La Ostrella del Ostro Coffee

La Estrella del Ostro means Star of the Southerly Wind in Spanish.

The bright star shines just above the mountain range where this coffee is grown. On a clear night, it points towards the top of the mountain in La Plata.

La Estrella del Ostro is a Colombian speciality coffee grown by various small-scale coffee growers located in the southern region of La Plata, Huila. These small-scale producers all share the same microclimates favourable for cultivating the highest quality coffee. There are only 500 bags produced each year.

This is a great coffee, particularly enjoyable as a Filter or French Press. However, it still makes a fantastic Espresso. There are floral, apricot and red berry notes, pastry and caramel tones with an overall melon sweetness. All in a round body and balanced cup.

  • Flavours: Florals, caramel, pastry, apricots, red berries, melon sweetness & round body
  • Origin: La Plata, Huila, Colombia
  • Producer: La Estrella del Ostro, about 50 small coffee producers that are part of the Coffee Belén Association.
  • Varietal: Caturra, Castillo, Tipica
  • Process: Naturally fermented in cement tanks for 12-24 hours and then fully washed
  • Altitude: 1600-2000 metres above sea level
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