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HomeCoffeesColombia Zarza Anaerobic Natural
Huila · Colombia

Colombia Zarza Anaerobic Natural

Anaerobic Natural Wush Wush, grown at 1800 masl

Roasted by Cedar Coffee Roasters (Roastery + Store)

Recently sold out· checked 30 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryCedar Coffee Roasters (Roastery + Store)· Franschhoek Valley, South Africa
FarmZarza Farm, Huila, Colombia✓
ProducerJhonatan Gasca
ProcessAnaerobic NaturalNatural✓
Harvest—
Altitude1800 masl✓
ClimateTemperate oceanic
VarietiesWush Wush✓
Roast—
Tasting notesgrape flavor, Cherry Candy, Pineapple, Peppermint tart✓

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

Flavor Profile

4NOTES
  • grape flavor
    Fruity › Grape
  • Cherry Candy
    Fruity › Cherry
  • Pineapple
    Fruity › Pineapple
  • Peppermint tart
    Green/Vegetative

Supply Chain

  1. Farm

    Zarza Farm, Huila, Colombia

    Grown by Jhonatan Gasca

  2. Roastery

    Cedar Coffee Roasters (Roastery + Store)

  3. Coffee· viewing

    Colombia Zarza Anaerobic Natural

Keep exploring the atlas

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

Tastes similarColombia Los Guaduales Anaerobic NaturalCOLOMBIA Luna Geisha Natural Anaerobic NAXColombia Jaime Zuluaga AnaerobicColombia Christopher Romo Geisha Natural Anaerobic NAXColombia Finca Samboni Gesha Anaerobic NaturalColombia Zarza Anaerobic WashedMore from this producerJhonatan Gasca16More from this farmZarza Farm2 moreSame variety, exploredWush Wush57Similar flavour profileGrapetizer, Cherry Candy, Pineapple433Same processAnaerobic Natural776From the same originColombia6009More from this roasterCedar Coffee Roasters (Roastery + Store)19 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