Tablón de Gomez - Competition Roast
This is a variation of our Narino, developed and roasted by George for our competitors at The Barista Open here in Arrowtown. We've opened up a small batch available for home baristas to try and experiment with. Origin: Colombia Varietals: Caturra, Castillo Process: Washed Altitude: 1800- 2100 MASL Tasting notes: Dark Berry, Dark Chocolate, Pomegranate Origin Farm of Tablón de Gomez Produced by small holders from Tablón de Gomez, Narino. Narino is located in the southwest of Colombia, bordering Ecuador. Narino is known for it's beautiful mountain topography and cold climate - which is perfect for slowing down the cherry maturation. This produces a sweeter cup. Due to frequent rain fall - the beans require 20-25 days to dry. Barista Open Recipe - Wolf Staff Matsuhiro Ishiyama Dose: 19.5g Yield: 40g Time: 25s Barista Open Recipe - Comp Winner Samara Huang Dose: 20.5g Yield: 34g Time: 28s
Specifications
- Size
- 200g
- Grind
- Whole Bean, Espresso Grind, Stovetop Grind, V60 Grind, Chemex Grind, Plunger Grind, Aeropress Grind, Moccamaster Grind
Variants (8)
- 200g / Whole Bean — 15.00 USD — In stock
- 200g / Espresso Grind — 15.00 USD — Out of stock
- 200g / Stovetop Grind — 15.00 USD — Out of stock
- 200g / V60 Grind — 15.00 USD — Out of stock
- 200g / Chemex Grind — 15.00 USD — Out of stock
- 200g / Plunger Grind — 15.00 USD — Out of stock
- 200g / Aeropress Grind — 15.00 USD — Out of stock
- 200g / Moccamaster Grind — 15.00 USD — Out of stock
AI Readiness
Good foundation, but some important product data is still missing.