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HomeCoffeesRobinson Rivera Anaerobic Castillo, Cauca
Piendamó · Colombia

Robinson Rivera Anaerobic Castillo, Cauca

Anaerobic Natural Castillo, grown at 1700 to 1850 masl

Roasted by Father - Roastery & Espresso Bar

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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Cupping score

87/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryFather - Roastery & Espresso Bar· Jhb, South Africa
FarmEl Silencio, Piendamó, Colombia?
Producer—
ProcessAnaerobic NaturalCherry is silo dried for 48hrs then fermented in sealed bags for 24hrs before silo dehydration to 15%, dried on raised beds✓
Harvest—
Altitude1700 to 1850 masl✓
VarietiesCastillo✓
Roast—
Tasting notesdark choc, blackcurrant liqueur, pinot noir, plum, cherry, mango✓

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

Flavor Profile

6NOTES
  • blackcurrant liqueur
    Fruity › Berry › Blackcurrant
  • plum
    Fruity › Dried
  • cherry
    Fruity › Cherry
  • mango
    Fruity
  • dark choc
    not on the wheel
  • pinot noir
    not on the wheel

Supply Chain

  1. Farm

    El Silencio, Piendamó, Colombia

  2. Roastery

    Father - Roastery & Espresso Bar

  3. Coffee· viewing

    Robinson Rivera Anaerobic Castillo, Cauca

Keep exploring the atlas

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

Tastes similarRobinson Rivera Anaerobic Natural CastilloDiego Samuel Bermudez Natural Castillo, Cauca, ColombiaColombia Sigilo Anaerobic NaturalColombia Luz Helena SalazarRaul Rivera Natural Pacamara, Chalatenango, El SalvadorColombia Huver CastilloSame variety, exploredCastillo1206Similar flavour profiledark choc, blackcurrant liqueur, pinot noir663Same processAnaerobic Natural776From the same originColombia6009More from this roasterFather - Roastery & Espresso Bar197 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude1700 to 1850 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