
colombia coffee
by heilandt | café belgisches viertel · cologne, germany
this is fette palette no.7, an anaerobic colombia from heilandt | café belgisches viertel.
as an anaerobic bourbon from huila, you can expect pronounced fruit-forward sweetness with added fermentation complexity that sets it apart from a standard washed colombian. the bourbon varietal contributes a clean, balanced base that keeps the cup structured rather than wild.
it is a bourbon varietal grown in huila, colombia, and processed anaerobically, meaning the coffee cherries ferment in sealed, oxygen-free tanks before drying, which amplifies fruit and fermentation-driven flavors in the final cup.
anaerobic coffees respond well to both filter and espresso, but they are sensitive to brewing variables, so start with a conservative dose and water temperature around 90-92°c and adjust from there. consistency in grind size and ratios matters more than usual with this process style.
cologne, germany
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