colombia coffee
Colombie - Chapoleros
by kb coffee roasters · paris, france
this is colombie - chapoleros, an anaerobic colombia from kb coffee roasters.
the bean
- origin
- colombia
- region
- huila
- process
- anaerobic
- varietal
- gesha, caturra
- status
- in stock
the colombie chapoleros is a colombian coffee from the huila region, grown as a blend of gesha and caturra varietals and processed using anaerobic fermentation. anaerobic processing involves sealing the coffee cherries in oxygen-free tanks before drying, which tends to amplify fruit-forward and fermented characteristics. the gesha varietal is known for its delicate, floral qualities, while caturra brings a rounder body. kb coffee roasters have sourced this from chapoleros producers in huila, a department recognized for high-altitude growing conditions. brew methods that highlight clarity and aromatics, such as filter or pourover, will let the varietal and processing character come through cleanly.
common questions
What does Colombie - Chapoleros taste like?
this coffee comes from gesha and caturra varietals processed anaerobically, a combination that typically produces pronounced floral and fruit-driven flavors with a fermented complexity. the gesha contributes delicate aromatic qualities, while the anaerobic process adds depth and intensity.
How is Colombie - Chapoleros grown and processed?
it is grown in huila, colombia, using gesha and caturra varietals, then processed anaerobically, meaning the cherries ferment in sealed, oxygen-free tanks before drying, which amplifies the coffee's aromatic and fruity characteristics.
How should I brew Colombie - Chapoleros?
filter-based brew methods such as pourover or v60 are well suited to this coffee, as they preserve the clarity needed to highlight the floral gesha character and the complex fruit notes developed during anaerobic fermentation.
about kb coffee roasters
your first sip at kb coffee roasters tells you everything about their approach to french specialty coffee. the beans crack with precision in their 12th arrondissement roastery, releasing oils that smell like toasted hazelnuts and dark chocolate. founder kévin bourdais sources directly from ethiopia and colombia, but his real skill shows in the roasting. each cup carries that perfect balance between bright acidity and deep body. this is french coffee culture reimagined, one careful roast at a time.
all coffee from kb coffee roastersparis, france
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