Altitude
Farm altitude of all eight coffees. The higher coffee grows, the longer the cherry ripens and the denser the bean.
Colombia · Huila · Anaerobic
Drizzle
Winey, berry-led, spiced
Tasting notes
- strawberry
- red wine
- cacao nibs
Anaerobic natural: cherries ferment in sealed tanks for about a hundred hours before drying. The result is a dense, winey cup with strawberry sweetness.
Passport
Where this coffee comes from
Huila is southern Colombia, Andean valleys where coffee grows on family farms of a few hectares. This lot fermented without air in sealed tanks, which brings the winey and spicy notes. The taste opens slowly, layer after layer, like a fine rain that never quite stops.
- Country
- Colombia
- Region
- Huila
- Producer
- Family farms
- Altitude
- 1,600–1,900 m
- Varieties
- Caturra, Castillo, Colombia
- Process
- Anaerobic
- Harvest
- October – January
- Roast
- Light, for filter
- SCA score
- 86–87
Process
Anaerobic: the cherries ferment in sealed tanks without oxygen. Winey, spicy and berry notes appear.
Observations
Observations
Flavour profile
Scores on a 1 to 5 scale from our cupping.
- Acidity
- 4 of 5
- Sweetness
- 4 of 5
- Body
- 3 of 5
- Bitterness
- 2 of 5
- Finish
- 4 of 5
Harvest
- Jan — harvest
- Feb
- Mar
- Apr
- May
- Jun
- Jul
- Aug
- Sep
- Oct — harvest
- Nov — harvest
- Dec — harvest
Recipes
How to brew
V60 dripper
- Coffee
- 15 g
- Water
- 240 g
- Ratio
- 1:16
- Temperature
- 95 °C
- Time
- 2:45–3:10
Espresso
- Coffee
- 18 g
- In the cup
- 45 g
- Ratio
- 1:2.5
- Temperature
- 94 °C
- Time
- 28–32 s