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HomeCoffeesBuena Vista Anaerobic
Risaralda · Colombia

Buena Vista Anaerobic

Anaerobic Natural Castillo, grown at 1800 masl

Roasted by Horsham Coffee Roaster

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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Cupping score

87/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryHorsham Coffee Roaster· Horsham, United Kingdom
FarmBuena Vista, Risaralda, Colombia✓
ProducerMario Gallego
ProcessAnaerobic Natural✓
Harvest—
Altitude1800 masl✓
VarietiesCastillo✓
Roast—
Tasting notesPineapple, Tamarind, Cocoa✓

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

Flavor Profile

3NOTES
  • Pineapple
    Fruity › Pineapple
  • Cocoa
    Nutty/Cocoa
  • Tamarind
    not on the wheel

Supply Chain

  1. Farm

    Buena Vista, Risaralda, Colombia

    Grown by Mario Gallego

  2. Roastery

    Horsham Coffee Roaster

  3. Coffee· viewing

    Buena Vista Anaerobic

Keep exploring the atlas

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

Tastes similarBuena Vista, NaturalCOLOMBIA FINCA MONTEBLANCO ANAEROBICColombia CGLE Las Margaritas Gesha AnaerobicCOLOMBIA - JAIRO ARCILA - MANDARIN ANAEROBIC - NATURAL PROCESSColombia La Palma Gesha AnaerobicColombia Los Guaduales Anaerobic NaturalSame variety, exploredCastillo1206Similar flavour profilePineapple, Tamarind, Cocoa1067Same processAnaerobic Natural776From the same originColombia6009More from this roasterHorsham Coffee Roaster142 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude1800 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