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HomeCoffeesAna María Donneys, Azafrán Natural Caturra
Circasia, Quindío · Colombia

Ana María Donneys, Azafrán Natural Caturra

Natural Anaerobic Caturra, grown at 1450 masl

Roasted by Little Waves Coffee Roasters

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryLittle Waves Coffee Roasters· Durham, USA
FarmFinca La Paloma, Circasia, Quindío, Colombia✓
ProducerAna María Donneys
ProcessNatural Anaerobic✓
Harvest—
Altitude1450 masl✓
VarietiesCaturra✓
Roast—
Tasting notespink starburst, rum punch, tamarind aftertaste✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • rum punch
    Sour/Fermented › Alcohol/Fermented
  • pink starburst
    not on the wheel
  • tamarind aftertaste
    not on the wheel

Supply Chain

  1. Farm

    Finca La Paloma, Circasia, Quindío, Colombia

    Grown by Ana María Donneys

  2. Roastery

    Little Waves Coffee Roasters

  3. Coffee· viewing

    Ana María Donneys, Azafrán Natural Caturra

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarAna María Donneys, Pink RangerColombia Jhoan Vergara ChirosoColombia Jhonatan Gasca Pink Bourbon WashedJose Martinez Colombia CaturraGesha Las FloresColombia Angelica RojasMore from this producerAna María Donneys1Same variety, exploredCaturra3255Similar flavour profilepink starburst, rum punch, tamarind aftertaste4Same processNatural Anaerobic134From the same originColombia6009More from this roasterLittle Waves Coffee Roasters68 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNatural AnaerobicAltitude1450 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability