colombia coffee · cup of excellence
Colombia - Las Flores | Chiroso Thermal Shock Yeast Anaerobic Washed - Archived
by rogue wave coffee · edmonton, canada
this is colombia - las flores | chiroso thermal shock yeast anaerobic washed - archived, an anaerobic colombia from rogue wave coffee.
the bean
- origin
- colombia
- region
- huila
- process
- anaerobic
- varietal
- caturra, bourbon
- status
- in stock
las flores is a lot from huila, colombia, grown with caturra and bourbon varieties and processed using a thermal shock yeast anaerobic washed method, a tightly controlled fermentation technique that uses temperature variation and selected yeasts before a clean washed finish. this cup of excellence lot was archived by rogue wave coffee, marking it as a standout selection. the anaerobic fermentation adds complexity and fruit-forward character typical of this process style, while the washed finish keeps the cup clean and structured. best approached with a brew method that highlights clarity and complexity, such as pour over or aeropress, to let the fermentation character and varietal detail come through.
common questions
What does Colombia - Las Flores | Chiroso Thermal Shock Yeast Anaerobic Washed - Archived taste like?
this coffee carries the complex, fruit-forward character typical of anaerobic fermentation, with a clean, structured finish from the washed processing. the caturra and bourbon varieties grown in huila contribute a well-defined cup with bright acidity and good body.
How is Colombia - Las Flores | Chiroso Thermal Shock Yeast Anaerobic Washed - Archived grown and processed?
the coffee is grown in huila, colombia, using caturra and bourbon varieties, then processed with a thermal shock yeast anaerobic method, meaning the cherries are fermented in a sealed, oxygen-free environment with selected yeasts and temperature variation before being washed and dried. it was recognized as a cup of excellence lot.
How should I brew Colombia - Las Flores | Chiroso Thermal Shock Yeast Anaerobic Washed - Archived?
a pour over or aeropress suits this coffee well, as both methods highlight the clarity and layered complexity that come from the anaerobic washed process. keep water temperature around 92 to 94 degrees celsius to avoid muting the fermentation-driven character.
about rogue wave coffee
the thing about rogue wave coffee on 119th street is how they treat each cup like it actually matters. not the performative theater you get at chains, but the real deal. when your barista adjusts the grind mid-shift because they notice something's off, you know you're in good hands. their 4.8 rating from over 550 reviews isn't accident. it's what happens when people find a place that respects coffee as more than caffeine delivery. the beans here get the attention they deserve, roasted with the kind of care that makes regulars drive across edmonton rather than settle for whatever's convenient. you can taste the difference in that first sip. the way the flavors unfold cleanly, without the burnt edges or sour notes that plague so many spots. this is coffee that makes you slow down, notice things. the kind that turns a quick caffeine grab into something worth savoring.
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