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
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
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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