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HomeCoffeesChina Lao Xu Zhai Anaerobic
Pu'er Prefecture · China

China Lao Xu Zhai Anaerobic

Anaerobic Natural Catimor, grown at 1263 masl

Roasted by Onyx Coffee Lab

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

Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
CooperativeLao Xu Zhai, Pu'er Prefecture, China≈
Producer—
ProcessAnaerobic Natural✓
HarvestMarch✓
Altitude1263 masl✓
ClimateSubtropical highland
VarietiesCatimor✓
RoastLight✓
Tasting notestamarind, dark chocolate, mango, blackberry✓

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

Flavor Profile

4NOTES
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate
  • mango
    Fruity
  • blackberry
    Fruity › Berry › Blackberry
  • tamarind
    not on the wheel

Supply Chain

  1. Cooperative

    Lao Xu Zhai, Pu'er Prefecture, China

  2. Harvest

    March

    stated by the roaster, no harvest year to match on

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    China Lao Xu Zhai Anaerobic

Keep exploring the atlas

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

Tastes similarArchive: China Lao Xu Zhai VillageChina • Double Anaerobic • 5lbChina Yunnan TianhaoMigu Anaerobic Natural China EspressoChina Qiu Po Anaerobic NaturalChina Yunnan ZuilianSame variety, exploredCatimor525Similar flavour profiletamarind, dark chocolate, mango2523Same processAnaerobic Natural776From the same originChina73More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude1263 maslRoastLight
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