Saul Taplero’s natural anaerobic Caturra goes rounder and heavier: ripe banana, tropical fruit and berry over a rich, full body.
The story
Grown at 1,600–2,000 m in Colombia. Whole cherries ferment in sealed, oxygen-free tanks before drying with the fruit on. Here the fermentation reads deep and layered rather than bright.
In the cup
Banana first, tropical fruit and berry underneath, a rich body and a finish that keeps opening up as it cools. Roasted medium, and works as filter or espresso.
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
Espresso
- 18 g in
- 38 g out
- About 28 s
Rest the beans 5-7 days after the roast date.