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colombia- bachue – ( r.t.o ), colombia coffee from the coffee roaster

colombia coffee

COLOMBIA- Bachue – ( R.T.O )

by the coffee roaster · brisbane, australia

this is colombia- bachue – ( r.t.o ), a washed colombia from the coffee roaster.

$60buy from the coffee roaster

the bean

origin
colombia
process
washed
varietal
caturra, typica
status
in stock
bachue is a washed colombian coffee from the coffee roaster, built on caturra and typica varietals, two of the more traditional cultivars grown across the country. the washed process strips away the fruit before drying, which tends to produce a cleaner, more transparent cup that lets the character of the bean and its growing conditions come through clearly. without additional tasting notes supplied, expect the clarity and brightness typical of well-processed washed colombians. this coffee suits brew methods that reward clean, defined flavour, such as filter or pour-over, where the washed processing has the most room to show.

common questions

What does COLOMBIA- Bachue – ( R.T.O ) taste like?

specific tasting notes were not provided for this lot, but as a washed caturra and typica colombian, it is likely to be clean and structured with a clear, defined cup profile. washed processing typically emphasises brightness and clarity over heavy body or fruit-forward sweetness.

How is COLOMBIA- Bachue – ( R.T.O ) grown and processed?

bachue is grown in colombia using caturra and typica varietals, both traditional cultivars well established in latin american coffee farming. it is processed using the washed method, meaning the coffee cherry is removed before drying, resulting in a clean and consistent green bean.

How should I brew COLOMBIA- Bachue – ( R.T.O )?

the washed process makes this coffee a good candidate for filter brewing methods such as pour-over or drip, which highlight the clean, transparent qualities that washed processing produces. a medium grind and water around 93 to 96 degrees celsius will help bring out clarity and balance.

about the coffee roaster

you're on anthony street in west end, which is the kind of block that rewards slowing down. the coffee roaster sits at number seven, and if you've spent any time in this part of brisbane you'll know west end doesn't really do pretence. that suits this place. roasting in-house means what ends up in your cup hasn't traveled far from source to finish, and the regulars here have clearly noticed, coming back with the consistency of people who've stopped looking elsewhere. there's something grounding about a roaster operating at this scale in a neighbourhood that still has its edges intact. mid-morning on anthony street, flat white in hand, is a reasonable argument for the whole operation.

all coffee from the coffee roaster

brisbane, australia

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