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HomeCoffeesRobinson Rivera Anaerobic Natural Castillo
Piendamó · Colombia

Robinson Rivera Anaerobic Natural Castillo

Anaerobic Natural Castillo, grown at 1700 to 1850 masl

Roasted by Father - Roastery & Espresso Bar

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryFather - Roastery & Espresso Bar· Jhb, South Africa
FarmEl Silencio, Piendamó, Colombia?
Producer—
ProcessAnaerobic NaturalThis anaerobic natural is like a liquid pain au chocolat✓
Harvest—
Altitude1700 to 1850 masl✓
VarietiesCastillo✓
Roast—
Tasting notescherry liqueur, mulberry, maple syrup, cacao✓

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

Flavor Profile

4NOTES
  • cherry liqueur
    Fruity › Cherry
  • mulberry
    Fruity › Berry
  • maple syrup
    Sweet › Brown Sugar › Maple Syrup
  • cacao
    Nutty/Cocoa

Supply Chain

  1. Farm

    El Silencio, Piendamó, Colombia

  2. Roastery

    Father - Roastery & Espresso Bar

  3. Coffee· viewing

    Robinson Rivera Anaerobic Natural Castillo

Keep exploring the atlas

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

Tastes similarRobinson Rivera Anaerobic Castillo, CaucaColombia Castillo Anaerobic Natural 200gColombia Sigilo Anaerobic NaturalDiego Samuel Bermudez Natural Castillo, Cauca, ColombiaColombia Finca Samboni Gesha Anaerobic NaturalColombia Los Guaduales Anaerobic NaturalSame variety, exploredCastillo1206Similar flavour profilecherry liqueur, mulberry, maple syrup410Same processAnaerobic Natural776From the same originColombia6009More from this roasterFather - Roastery & Espresso Bar197 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude1700 to 1850 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