ethiopia + colombia + costa rica + indonesia coffee
Anaerobic Coffee Villa Betulia
by rigby roastery · austin, usa
you'll taste stone fruit before peach. this is anaerobic coffee villa betulia, an anaerobic ethiopia + colombia + costa rica + indonesia from rigby roastery.
stone fruitpeachraisinwineyjasmineblack teatea-likehoneyhoneycomb
the bean
- origin
- ethiopia + colombia + costa rica + indonesia
- region
- yirgacheffe
- process
- anaerobic
- varietal
- gesha, wush wush, caturra, pink bourbon, pacamara, bourbon, typica
- status
- in stock
anaerobic coffee villa betulia from rigby roastery is a complex, process-forward coffee drawing on beans from ethiopia (yirgacheffe), colombia, costa rica, and indonesia. the anaerobic fermentation drives the fruit-forward, winey character you'll notice immediately, with stone fruit, peach, raisin, and honeycomb sitting alongside jasmine and black tea. varietals include gesha, wush wush, pink bourbon, pacamara, caturra, bourbon, and typica, each adding a different layer to the cup. the fermentation makes this coffee expressive and sweet, so a filter method, pour-over or aeropress, will keep the delicate jasmine and tea-like qualities clear and well-defined.
common questions
What does Anaerobic Coffee Villa Betulia taste like?
expect stone fruit, peach, and raisin upfront, with a winey sweetness that leads into honeycomb and honey, then a clean finish of jasmine and black tea. the anaerobic process amplifies the fruit and sweetness throughout the cup.
How is Anaerobic Coffee Villa Betulia grown and processed?
the coffee blends beans from ethiopia's yirgacheffe region, colombia, costa rica, and indonesia, using varietals including gesha, wush wush, pink bourbon, pacamara, caturra, bourbon, and typica. all lots are processed anaerobically, meaning the coffee ferments in a sealed, oxygen-free environment before drying, which intensifies fruit and winey flavors.
How should I brew Anaerobic Coffee Villa Betulia?
a filter brew method such as pour-over or aeropress suits this coffee well, as it allows the jasmine, black tea, and stone fruit notes to come through clearly without muddying the complexity. keep water temperature around 92-94°c to avoid over-extracting the already-intense fermented sweetness.
about rigby roastery
and then you remember what espresso should actually taste like. rigby roastery sits on east austin's sixth street, pulling shots that make you wonder why you've been settling for mediocre coffee elsewhere. the regulars here aren't just being loyal for loyalty's sake. they know good espresso when they taste it. you walk in and the place feels serious about coffee without being precious about it. no theatrical pouring rituals or lengthy explanations of flavor notes. just consistently excellent espresso that doesn't need to announce itself. the kind of place where people order their second shot before finishing their first. when you find espresso this good, everything else starts tasting flat by comparison. order it straight, no milk to hide behind.
all coffee from rigby roasteryaustin, usa
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