Quindío
Anaerobic Natural
Arabica · Anaerobic Natural
La Bretaña collective, Quindío, Colombia
Caturra & Castillo from the La Bretaña collective in Quindío, grown at 1450 m.
Best for
Espresso & Full Auto
- Type
- Arabica
- Process
- Anaerobic Natural
- Origin
- La Bretaña collective, Quindío, Colombia
- Farmer
- La Bretaña collective
- Elevation
- 1450 m
- Variety
- Caturra & Castillo
- Size
- 200 g
- Roasting
- Small batches in Rotterdam
- Colour sorted
- Yes
Grind
Quantity
The Story
Anaerobic Natural comes from La Bretaña collective in Quindío, Colombia. Caturra & Castillo, grown at 1450 m.
This process explained.
The whole cherries ferment for 60 hours in sealed tanks at about 18 °C, then dry slowly in the fruit. The fruit gives sweetness and a creamy body.
How we brew it.
Espresso
18g : 36g
28–32 seconds. Tight, sweet, structured.
Filter
15g : 250g
A clean reference brew to taste the cup as it is.
Filter
15g : 250g
A clean reference brew to taste the cup as it is.
Origin Passport
Coming soon.
Farm data, batch information, producer stories, and traceability evidence will be added as the Origin Collective passport layer develops with SourceLoop.
Built with SourceLoop
Traceable to the bean.
We work with SourceLoop, a digital product passport for coffee. Every lot carries a geolocated fingerprint of the bean.