colombia coffee
FETTE PALETTE no.7
by heilandt | café belgisches viertel · cologne, germany
this is fette palette no.7, an anaerobic colombia from heilandt | café belgisches viertel.
the bean
- origin
- colombia
- region
- huila
- process
- anaerobic
- varietal
- bourbon
- status
- in stock
common questions
What does FETTE PALETTE no.7 taste like?
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.
How is FETTE PALETTE no.7 grown and processed?
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.
How should I brew FETTE PALETTE no.7?
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.
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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