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HomeCoffeesColombia El Paseo Aponte
Colombia

Colombia El Paseo Aponte

Anaerobic Gesha

Roasted by Broadsheet Coffee Roasters

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryBroadsheet Coffee Roasters· Boston, USA
FarmEl Paseo, Colombia✓
ProducerHuver Castillo
ProcessAnaerobicThe second stage sees the pulped coffee moved to steel tanks for 210 hours of anaerobic fermentation with beer hops and sugarcane juice✓
Harvest—
Altitude—
ClimateTemperate oceanic
VarietiesGesha≈
Roast—
Tasting notesorange blossoms, shiso leaf, tangerine sweetness, tea, floral✓

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

Flavor Profile

5NOTES
  • orange blossoms
    Fruity › Citrus › Orange
  • tangerine sweetness
    Fruity › Citrus
  • tea
    Floral › Black Tea
  • floral
    Floral
  • shiso leaf
    not on the wheel

Supply Chain

  1. Farm

    El Paseo, Colombia

    Grown by Huver Castillo

  2. Roastery

    Broadsheet Coffee Roasters

  3. Coffee· viewing

    Colombia El Paseo Aponte

Keep exploring the atlas

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

Tastes similarColombia Santiago PatinoColombia ChirosoEliecer NunezColombia Yermi PedrazaAmparo Botina Colombia CaturraColombia Finca El Paraíso Gesha LettyMore from this producerHuver Castillo17More from this farmEl Paseo14 moreSame variety, exploredGesha2495Similar flavour profileorange blossoms, shiso leaf, tangerine sweetness37Same processAnaerobic2016From the same originColombia6009More from this roasterBroadsheet Coffee Roasters18 coffees
Community

Brew recipes

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

ProcessAnaerobic
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