colombia coffee
FETTE PALETTE no.12
by heilandt | café belgisches viertel · cologne, germany
this is fette palette no.12, an anaerobic colombia from heilandt | café belgisches viertel.
the bean
- origin
- colombia
- region
- cauca
- process
- anaerobic
- varietal
- bourbon, typica
- status
- in stock
common questions
What does FETTE PALETTE no.12 taste like?
no specific tasting notes were provided, but the anaerobic process typically produces pronounced sweetness and fruit-forward intensity, while the bourbon and typica varieties contribute a clean, rounded base. expect more complexity than a standard colombian washed coffee.
How is FETTE PALETTE no.12 grown and processed?
it's grown in the cauca region of colombia using bourbon and typica varieties, then processed anaerobically, meaning the coffee ferments in a sealed, low-oxygen environment before drying, which amplifies sweetness and fruit character in the final cup.
How should I brew FETTE PALETTE no.12?
no specific brew method or roast level was supplied with this coffee, so start with a filter method like pour-over to highlight the anaerobic complexity, and dial in your grind and water temperature carefully since anaerobic coffees can taste muddled if over-extracted.
about heilandt | café belgisches viertel
the belgisches viertel has enough cafes that you stop noticing most of them. heilandt on bismarckstraße is one you notice. it operates as both roaster and cafe, which means the coffee you're drinking was roasted by the same people who handed it to you, and that's a shorter chain than you usually get in a city this size. cologne's specialty scene has grown up considerably in the last decade, and heilandt sits near the center of that shift, not just geographically. the neighborhood rewards slow mornings, and bismarckstraße 41 is a reasonable place to spend one. start with whatever's on filter.
all coffee from heilandt | café belgisches viertelcologne, germany
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