
colombia coffee
by heilandt coffee roasters & café · cologne, germany
this is fette palette no.3, an anaerobic colombia from heilandt coffee roasters & café.
no specific tasting notes were provided, but the anaerobic process applied to pink bourbon and bourbon varietals typically produces pronounced fruit and fermentation-driven complexity. the cauca origin and high-altitude growing conditions tend to contribute clean structure alongside those process-driven characteristics.
the coffee is grown in colombia's cauca region using pink bourbon and bourbon varietals, both known for their sweetness and nuance. after harvest, the cherries undergo anaerobic processing, meaning they ferment in sealed, oxygen-limited conditions before drying.
no specific brew method or roast level was supplied, but anaerobic coffees generally perform well with pour-over or filter methods that give you control over water temperature and contact time. slightly lower brew temperatures, around 88 to 92 degrees celsius, can help keep the fermentation character in check.
cologne, germany
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