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HomeCoffeesHuver Castillo, Double Fermentation, Anaerobic Washed
Colombia

Huver Castillo, Double Fermentation, Anaerobic Washed

Double Fermentation, Anaerobic Washed Caturra, grown at 1798 masl

Roasted by Compass Coffee Roasting

Available now· checked 30 Jul
FarmRoaster-stated
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Details

RoasteryCompass Coffee Roasting· Vancouver, USA
FarmFinca El Paseo, Colombia✓
ProducerHuver Castillo
ProcessDouble Fermentation, Anaerobic Washed✓
Harvest—
Altitude1798 masl✓
ClimateTemperate oceanic
VarietiesCaturra✓
Roast—
Tasting notesJasmine, Lemon, Blackberry✓

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

Flavor Profile

3NOTES
  • Jasmine
    Floral › Jasmine
  • Lemon
    Fruity › Citrus › Lemon
  • Blackberry
    Fruity › Berry › Blackberry

Supply Chain

  1. Farm

    Finca El Paseo, Colombia

    Grown by Huver Castillo

  2. Roastery

    Compass Coffee Roasting

  3. Coffee· viewing

    Huver Castillo, Double Fermentation, Anaerobic Washed

Keep exploring the atlas

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

Tastes similarCOLOMBIA El Paraiso Tropical Double Anaerobic WashedAnaerobic Washed Chiroso - Heiner Lasso, Huila, ColombiaEl Paraiso Anaerobic WashedProdigal Colombia Finca Las Palmas Anaerobic Washed EspressoColombia Zarza Anaerobic WashedColombia El Paraiso Anaerobic WashedMore from this producerHuver Castillo17More from this farmFinca El Paseo14 moreSame variety, exploredCaturra3255Similar flavour profileJasmine, Lemon, Blackberry1896From the same originColombia6009More from this roasterCompass Coffee Roasting14 coffees
Community

Brew recipes

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

ProcessDouble Fermentation, Anaerobic WashedAltitude1798 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