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colombia coffee

Guava Banana, Anaerobic, Colombia

by farmers union coffee roasters · eugene, usa

this is guava banana, anaerobic, colombia, an anaerobic colombia from farmers union coffee roasters.

$24buy from farmers union coffee roasters

the bean

origin
colombia
region
tolima
process
anaerobic
status
in stock
this is an anaerobic-processed coffee from the tolima region of colombia, roasted by farmers union coffee roasters. the anaerobic process, where coffee cherries ferment in sealed, oxygen-free tanks, drives the distinctive fruit-forward character that gives this lot its name. expect guava and banana to lead, with the kind of tropical sweetness and slight funkiness typical of well-executed anaerobic colombians. tolima sits in the central andean range, known for clean, fruit-driven cups. start with a pour-over or aeropress to keep those fermentation-derived fruit notes clear and defined, using water around 90-92°c.

common questions

What does Guava Banana, Anaerobic, Colombia taste like?

the name signals the profile directly, guava and banana are the dominant characters, the result of anaerobic fermentation amplifying tropical fruit compounds in the green bean. expect a fruit-forward, sweet cup with the mild funky depth that anaerobic processing typically produces.

How is Guava Banana, Anaerobic, Colombia grown and processed?

this coffee is grown in tolima, a high-altitude coffee-producing region in colombia's central andes. after harvest, it undergoes anaerobic processing, meaning the cherries ferment in sealed tanks without oxygen, which intensifies and shapes the fruit-driven flavour profile.

How should I brew Guava Banana, Anaerobic, Colombia?

brew methods that offer clarity and control, such as pour-over or aeropress, will let the tropical fruit notes come through cleanly without muddying the fermentation character. keep water temperature slightly lower, around 90-92°c, to avoid over-extracting the more delicate fruit compounds.

about farmers union coffee roasters

farmers union coffee roasters gets the fundamentals right. their beans develop proper complexity through careful roasting, which matters more than flashy latte art when you're building a reputation in eugene. the spot on west 5th avenue draws people who know the difference between good coffee and coffee that just looks good on social media. you'll find locals who've been coming here for years alongside university students discovering what specialty coffee actually means. the roasting happens on-site, so there's transparency in how your beans go from green to brown. no pretense, no unnecessary complications. just solid coffee knowledge applied consistently. their medium roasts hit that sweet spot where origin characteristics shine through without being buried under char or underdeveloped brightness.

all coffee from farmers union coffee roasters

eugene, usa

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