colombia coffee
Colombia - Guava Banana Anaerobic Natural Processed
by the bean cartel coffee roasters · melbourne, australia
you'll taste milk chocolate before dark chocolate. this is colombia - guava banana anaerobic natural processed, an anaerobic colombia from the bean cartel coffee roasters.
milk chocolatedark chocolate
the bean
- origin
- colombia
- region
- tolima
- process
- anaerobic
- varietal
- caturra
- status
- in stock
this is a caturra varietal from the tolima region of colombia, processed using anaerobic natural methods, where whole cherries ferment in a low-oxygen environment before drying. that process drives a heavier, fruit-forward fermentation character into the cup, sitting alongside the caturra's natural body. the result lands on milk chocolate and dark chocolate, with a rich, layered sweetness. roasted by the bean cartel coffee roasters, it suits brewing methods that highlight body and sweetness, such as french press, moka pot, or espresso, where the dense, chocolatey character can come through cleanly without being diluted.
common questions
What does Colombia - Guava Banana Anaerobic Natural Processed taste like?
this coffee tastes of milk chocolate and dark chocolate, with a sweetness and body driven by its anaerobic natural processing. the fermentation process adds a heavier, fruit-influenced character that supports the chocolatey core.
How is Colombia - Guava Banana Anaerobic Natural Processed grown and processed?
it is a caturra varietal grown in the tolima region of colombia, processed using an anaerobic natural method, meaning the whole cherries are sealed in a low-oxygen environment to ferment before being dried. this technique concentrates sugars and fermentation-driven flavour in the final cup.
How should I brew Colombia - Guava Banana Anaerobic Natural Processed?
brewing methods that emphasise body and sweetness, such as french press, moka pot, or espresso, suit this coffee well given its rich, chocolatey profile. a coarser grind and slightly lower water temperature can help balance the intensity from the anaerobic process.
about the bean cartel coffee roasters
good coffee in a city this serious about it doesn't survive on location alone. the bean cartel coffee roasters sits out in notting hill, duerdin street, which is not a café strip or a postcode people romanticise, and yet people keep coming back. that's not nothing. as a specialty roaster, the focus is on the beans themselves, the sourcing decisions, the roast profiles, the gap between what coffee could taste like and what it usually does. you don't end up at unit 5 by accident, you end up there because someone pointed you toward it for a reason. the regulars here are regulars for a reason too, and that loyalty in melbourne, where the options are genuinely endless, means something concrete. start with a filter if you want to understand what they're doing with the roasts.
all coffee from the bean cartel coffee roastersmelbourne, australia
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