colombia coffee · cup of excellence
Colombia - Las Flores | Sidra Thermal Shock Yeast Anaerobic Natural - Archived
by rogue wave coffee · edmonton, canada
this is colombia - las flores | sidra thermal shock yeast anaerobic natural - 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 cup of excellence lot from huila, colombia, built on caturra and bourbon plants. the coffee undergoes an anaerobic natural process with a thermal shock yeast treatment, a controlled fermentation method that uses temperature shifts and selected yeasts to amplify fruit character and complexity before the cherry dries naturally. expect an intensely fruit-forward cup with fermentation-driven depth, the kind of profile that rewards slower brew methods where those layers can open up. because this is an archived lot from rogue wave, availability is limited and it won't be restocked.
common questions
What does Colombia - Las Flores | Sidra Thermal Shock Yeast Anaerobic Natural - Archived taste like?
this is a naturally processed, anaerobically fermented coffee, so expect pronounced fruit-forward and fermentation-driven flavours with significant complexity. the thermal shock yeast process is specifically designed to amplify those characteristics beyond a standard natural.
How is Colombia - Las Flores | Sidra Thermal Shock Yeast Anaerobic Natural - Archived grown and processed?
grown in huila, colombia from caturra and bourbon varieties, this lot was processed using an anaerobic natural method with a thermal shock yeast treatment, meaning the cherries ferment whole in a low-oxygen environment with temperature-controlled yeast activity before being dried naturally. it placed in the cup of excellence competition.
How should I brew Colombia - Las Flores | Sidra Thermal Shock Yeast Anaerobic Natural - Archived?
pour-over or filter methods tend to suit naturally processed, high-complexity coffees well, giving the fermentation character room to express itself clearly. keep water temperature moderate and extraction times steady to avoid pushing the ferment notes into harsh territory.
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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