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HomeCoffeesBolivia - Las Alasitas: Anaerobic Washed, Red Caturra
Bolivia

Bolivia - Las Alasitas: Anaerobic Washed, Red Caturra

Anaerobic Washed Caturra, grown at 1550 to 1700 masl

Roasted by 3fe Coffee

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

Roastery3fe Coffee· Dublin, Ireland
FarmLas Alasitas, Bolivia✓
Producer—
ProcessAnaerobic Washed✓
Harvest—
Altitude1550 to 1700 masl✓
ClimateTundra
VarietiesCaturra✓
Roast—
Tasting notesmarzipan, cherry✓

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

Flavor Profile

2NOTES
  • marzipan
    Nutty/Cocoa
  • cherry
    Fruity › Cherry

Supply Chain

  1. Farm

    Las Alasitas, Bolivia

  2. Roastery

    3fe Coffee

  3. Coffee· viewing

    Bolivia - Las Alasitas: Anaerobic Washed, Red Caturra

Keep exploring the atlas

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

Tastes similarBolivia Caranavi Finca Alasitas Caturra Anaerobic Washed 100gBolivia - Julio Gonzales: Anaerobic Washed, Caturra & CatuaiBolivia - Los Rodriguez: Anaerobic Washed, SL34Bolivia - Floripondio: Anaerobic Washed, Yellow CaturraBolivia - Las Alasitas: Washed Mosto, CaturraBolivia Las Alasitas Caturra WashedMore from this farmLas Alasitas9 moreSame variety, exploredCaturra3255Similar flavour profilemarzipan, cherry819Same processAnaerobic Washed287From the same originBolivia271More from this roaster3fe Coffee144 coffees
Community

Brew recipes

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

ProcessAnaerobic WashedAltitude1550 to 1700 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