![コロンビア / ヘスス・アントニオ・サアベドラ [カスティージョ], colombia coffee from onibus coffee](https://hcitwhfyqvcsrmkwiefi.supabase.co/storage/v1/object/public/listing-photos/coffees/3bd554c3-0d35-46a6-8ce1-c0040bc38a07.webp)
colombia coffee
コロンビア / ヘスス・アントニオ・サアベドラ [カスティージョ]
by onibus coffee · tokyo, japan
this is コロンビア / ヘスス・アントニオ・サアベドラ [カスティージョ], a washed colombia from onibus coffee.
the bean
- origin
- colombia
- region
- tolima
- process
- washed
- roast
- light
- status
- in stock
this is a washed castillo lot from jesús antonio saavedra, a producer in the tolima region of colombia, roasted light by onibus coffee. the washed process keeps the cup clean and transparent, letting the castillo variety speak clearly. tolima sits in the central andes, a region known for well-structured, fruit-forward coffees. as a light roast, it rewards careful brewing, filter methods like pour-over or drip will highlight its clarity and acidity best. grind fresh, use water around 90-93°c, and avoid over-extraction to keep the profile bright and defined.
common questions
What does コロンビア / ヘスス・アントニオ・サアベドラ [カスティージョ] taste like?
this is a light-roasted colombian from tolima, so expect a clean, bright cup with the clarity typical of washed processing. the castillo variety tends toward structured acidity and fruit-forward character.
How is コロンビア / ヘスス・アントニオ・サアベドラ [カスティージョ] grown and processed?
it is grown by jesús antonio saavedra in the tolima region of colombia using the castillo variety, then processed using the washed method, which removes the fruit before drying and produces a clean, consistent cup.
How should I brew コロンビア / ヘスス・アントニオ・サアベドラ [カスティージョ]?
as a light roast, it suits filter brewing methods such as pour-over or drip, which preserve its clarity and acidity. use water around 90-93°c and grind fresh to avoid dulling the brightness.
about onibus coffee
your cup at onibus tells you something about tokyo that the city itself sometimes obscures: slowness is possible here. the shimokitazawa shop feels like someone's living room that happened to get a grinder, and the beans sourced through japan specialty coffee carry that same considered energy, light roasts that open up bright and a little wild in the mouth, stone fruit cutting through the steam before it even reaches your lips. unhurried. intentional. genuinely worth the train ride.
all coffee from onibus coffeetokyo, japan
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