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homeroastersheilandt | café belgisches viertelfette palette no.11
fette palette no.11, colombia coffee from heilandt | café belgisches viertel

colombia coffee

FETTE PALETTE no.11

by heilandt | café belgisches viertel · cologne, germany

this is fette palette no.11, a colombia from heilandt | café belgisches viertel.

€21.9buy from heilandt | café belgisches viertel

the bean

origin
colombia
region
antioquia
varietal
caturra
status
in stock
fette palette no.11 is a colombian coffee from the antioquia region, roasted by heilandt at café belgisches viertel in cologne. it uses the caturra varietal, a natural mutation of bourbon known for producing bright, clean cups at high altitudes. without additional processing or tasting details supplied, the profile stays grounded in what is confirmed: a single-origin colombian caturra from antioquia, a region recognised for balanced acidity and fruit-forward character. heilandt's roasting approach at the belgisches viertel café tends toward filter-friendly lighter roasts, making this well suited to pour-over or batch brew methods that let the varietal and terroir come through clearly.

common questions

What does FETTE PALETTE no.11 taste like?

specific tasting notes were not supplied for this lot, but caturra from antioquia, colombia typically offers clean, fruit-forward cups with moderate acidity and a balanced body. check the bag or heilandt's current release notes for the confirmed flavour descriptors for this specific batch.

How is FETTE PALETTE no.11 grown and processed?

it is grown in antioquia, colombia, using the caturra varietal, a compact arabica mutation that performs well at elevation. no processing method was specified in the available facts, so it is worth confirming with the roaster whether it is washed, natural, or honey processed.

How should I brew FETTE PALETTE no.11?

no specific brew recommendation was supplied, but single-origin colombian caturras roasted by specialty roasters like heilandt generally respond well to pour-over or aeropress, which highlight clarity and origin character. a medium grind, water around 92, 94 degrees celsius, and a 1:15 to 1:16 coffee to water ratio is a reliable starting point.

about heilandt | café belgisches viertel

all coffee from heilandt | café belgisches viertel

cologne, germany

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