sumatra coffee · cup of excellence
FETTE PALETTE no.2
by heilandt | café belgisches viertel · cologne, germany
this is fette palette no.2, an anaerobic sumatra from heilandt | café belgisches viertel.
the bean
- origin
- sumatra
- region
- aceh
- process
- anaerobic
- status
- in stock
fette palette no.2 is roasted by heilandt at café belgisches viertel in cologne. the coffee comes from aceh, sumatra, and was processed anaerobically, meaning the cherries ferment without oxygen before milling. this method amplifies the inherently earthy, full-bodied character typical of sumatran lots and pushes it toward deeper, more complex fermented fruit and syrupy textures. it is a cup of excellence lot, meaning it scored among the top-ranked coffees in its country that year. the density and intensity of this coffee suit brewing methods that highlight body and sweetness, such as french press, moka pot, or a slower pour-over with a coarser grind and slightly higher brew temperature.
common questions
What does FETTE PALETTE no.2 taste like?
as a sumatran anaerobic coffee, expect a heavy body with pronounced fermentation character, likely featuring deep, syrupy, and earthy qualities rather than bright acidity. its cup of excellence status points to exceptional clarity and complexity within that profile.
How is FETTE PALETTE no.2 grown and processed?
the coffee is grown in aceh, a producing region in northern sumatra known for wet-hulled processing traditions, though this lot uses anaerobic processing, where cherries ferment in sealed, oxygen-free tanks before the fruit is removed.
How should I brew FETTE PALETTE no.2?
methods that emphasize body and reduce sharp acidity work well here, french press, moka pot, or a coarser pour-over grind with water around 93 to 96 degrees celsius will let the dense, fermented character come through without muddying the cup.
about heilandt | café belgisches viertel
all coffee from heilandt | café belgisches viertelcologne, germany
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