colombia coffee
Colombia - Tiki Punch Natural Anaerobic
by the bean cartel coffee roasters · melbourne, australia
you'll taste tropical fruit before almond. this is colombia - tiki punch natural anaerobic, an anaerobic colombia from the bean cartel coffee roasters.
the bean
- origin
- colombia
- process
- anaerobic
- status
- in stock
common questions
What does Colombia - Tiki Punch Natural Anaerobic taste like?
it tastes of tropical fruit and almond, with the anaerobic processing amplifying the fruit-forward qualities of the bean. expect a sweet, complex cup with those notes sitting prominently.
How is Colombia - Tiki Punch Natural Anaerobic grown and processed?
it's a colombian coffee processed using an anaerobic method, meaning the beans ferment in a sealed, oxygen-free environment before drying. this controlled fermentation is what drives the pronounced tropical fruit character in the cup.
How should I brew Colombia - Tiki Punch Natural Anaerobic?
filter methods such as pour over or aeropress suit this coffee well, as they allow the tropical fruit and almond flavours to come through clearly. keeping your grind and water temperature consistent will help you get the most from the processing-driven complexity.
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.
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