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HomeCoffeesColombian Anaerobic Natural Casw
Cauca South West · Colombia

Colombian Anaerobic Natural Casw

Double Anaerobic Natural

Roasted by Java Central Cafe and Roaster

Recently sold out· checked 30 Jul
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

RoasteryJava Central Cafe and Roaster· Westerville, USA
FarmCafé Tío Conejo, Cauca South West, Colombia✓
Producer—
ProcessDouble Anaerobic Natural✓
Harvest—
Altitude—
ClimateTropical rainforest
Varieties—
Roast—
Tasting notesWhite Tea, Peach, Almond, Toffee, Malic Acidity✓

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

Flavor Profile

5NOTES
  • White Tea
    Floral › Black Tea
  • Peach
    Fruity › Peach
  • Almond
    Nutty/Cocoa › Almond
  • Toffee
    Sweet › Brown Sugar
  • Malic Acidity
    Sour/Fermented

Supply Chain

  1. Farm

    Café Tío Conejo, Cauca South West, Colombia

  2. Roastery

    Java Central Cafe and Roaster

  3. Coffee· viewing

    Colombian Anaerobic Natural Casw

Keep exploring the atlas

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

Tastes similarBourbon Anaerobic NaturalColombia El Vergel Pacamara AnaerobicCOLOMBIA Luna Geisha Natural Anaerobic NAXColombia Eduar Gaviria Papayo Anaerobic NaturalGesha Anaerobic Fermented CoffeeArgote Lactic AnaerobicMore from this farmCafé Tío Conejo2 moreSimilar flavour profileWhite Tea, Peach, Almond1863Same processDouble Anaerobic Natural9From the same originColombia6009More from this roasterJava Central Cafe and Roaster16 coffees
Community

Brew recipes

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

ProcessDouble Anaerobic Natural
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