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HomeCoffeesEn Da Washed Anaerobic
Peru

En Da Washed Anaerobic

Anaerobic Washed Catuai, Caturra, Pache

Roasted by The Artisan

Available now· checked 30 Jul
FarmRoaster-stated
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Details

RoasteryThe Artisan· Copenhagen, Denmark
FarmLa Encanada farm, Peru✓
ProducerDionicio Aguilar
ProcessAnaerobic Washedtreated with the unique 3-day anaerobic washed process for optimal flavour development✓
Harvest—
Altitude—
ClimateCold desert
VarietiesCatuai, Caturra, Pache✓
RoastMedium✓
Tasting notesfruity, nutty, ripe fruit, pecan nuts✓

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

Flavor Profile

4NOTES
  • fruity
    Fruity
  • nutty
    Nutty/Cocoa
  • ripe fruit
    Fruity
  • pecan nuts
    Nutty/Cocoa

Supply Chain

  1. Farm

    La Encanada farm, Peru

    Grown by Dionicio Aguilar

  2. Roastery

    The Artisan

  3. Coffee· viewing

    En Da Washed Anaerobic

Keep exploring the atlas

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

Tastes similarEn Cs Washed AnaerobicPeru Milton Rojas Anaerobic Washed EspressoLos Quispe, Anaerobic Washed Gesha, PeruPeru: Einer Saldivar - Cansaboca, Washed (Organic)Peru: La Esmeralda, Catuai & Marshell, Washed (Organic)Perú - Norbil Pérez WashedMore from this producerDionicio Aguilar5More from this farmLa Encanada farm1 moreSame variety, exploredCatuai1933Caturra3255Pache220Similar flavour profilefruity, nutty, ripe fruit947Same processAnaerobic Washed287From the same originPeru1579More from this roasterThe Artisan11 coffees
Community

Brew recipes

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

ProcessAnaerobic WashedRoastMedium
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