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HomeCoffeesBolivia - Julio Gonzales: Anaerobic Washed, Caturra & Catuai
Loayza · Bolivia

Bolivia - Julio Gonzales: Anaerobic Washed, Caturra & Catuai

Washed Caturra, Catuai, grown at 1500 to 1680 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
FarmGonzales, Loayza, Bolivia✓
ProducerJulio & Juana Gonzales
ProcessWashed✓
Harvest—
Altitude1500 to 1680 masl✓
ClimateCold semi-arid
VarietiesCaturra, Catuai✓
Roast—
Tasting notesfull-bodied, sweet, citrus acidity✓

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

Flavor Profile

2NOTES
  • sweet
    Sweet › Overall Sweet
  • citrus acidity
    Fruity › Citrus

Supply Chain

  1. Farm

    Gonzales, Loayza, Bolivia

    Grown by Julio & Juana Gonzales

  2. Roastery

    3fe Coffee

  3. Coffee· viewing

    Bolivia - Julio Gonzales: Anaerobic Washed, Caturra & Catuai

Keep exploring the atlas

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

Tastes similarBolivia - Los Rodriguez: Anaerobic Washed, SL34Bolivia - Las Alasitas: Anaerobic Washed, Red CaturraBolivia - Don Vincente: Anaerobic Washed, CaturraBolivia Caranavi Finca Alasitas Caturra Anaerobic Washed 100gBolivia - Julio Gonzales: Natural, CaturraBolivia - Don Carlos: Washed, CatuaiMore from this producerJulio & Juana Gonzales1More from this farmGonzales1 moreSame variety, exploredCaturra3255Catuai1933Similar flavour profilefull bodied, sweet, citrus acidity637Same processWashed13025From 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.

ProcessWashedAltitude1500 to 1680 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