A natural anaerobic Caturra from producer Luis Fernando Rojas that drinks like a bowl of tropical fruit: passionfruit, ripe tropical fruit and berry, carried by an intense, syrupy sweetness.
The story
Grown at 1,600–2,000 m in Colombia. The whole cherries ferment slowly in sealed, oxygen-free tanks, then dry with the fruit still on the bean. That anaerobic step is where the bright passionfruit and jammy sweetness come from.
In the cup
Juicy and vivid up front, berry through the middle, a long sweet finish. Roasted medium to keep the fruit loud and clear.
How to brew
Hot V60
- 15 g coffee
- 250 g water
- 90 °C
- Medium grind
- 2:45-3:00 total
- 0:00 Bloom with 50 g and swirl
- 0:45 Pour to 100 g
- 1:10 Pour to 150 g
- 1:30 Pour to 200 g
- 1:50 Pour to 250 g, then swirl gently
Iced V60
- 18 g coffee
- 180 g water
- 120 g ice
- 90 °C
- One step finer
- 0:00 Put the ice in the server, bloom with 40 g
- 0:45 Pour to 110 g
- 1:15 Pour to 180 g
- 1:45 Swirl, then stir over the ice