colombia coffee
El Marchito, Tolima, Colombia
by volca coffee roaster · stockholm, sweden
expect winey. this is el marchito, tolima, colombia, an anaerobic colombia from volca coffee roaster.
the bean
- origin
- colombia
- region
- huila
- process
- anaerobic
- varietal
- caturra, bourbon, typica
- status
- in stock
common questions
What does El Marchito, Tolima, Colombia taste like?
el marchito is described as winey, a character that comes from the anaerobic process used during fermentation. expect a cup with pronounced fermented fruit depth rather than a clean or delicate profile.
How is El Marchito, Tolima, Colombia grown and processed?
the coffee is grown in the tolima region of colombia using caturra, bourbon, and typica varieties, then processed anaerobically, meaning the cherries ferment in sealed, oxygen-deprived tanks before drying.
How should I brew El Marchito, Tolima, Colombia?
filter brewing or french press works well here, giving the winey, ferment-forward character room to develop. keep water temperature around 92 to 94c and dial in grind size carefully, as anaerobic coffees can tip toward astringency if over-extracted.
about volca coffee roaster
stockholm's coffee scene runs deep, but volca coffee roaster on hantverkargatan cuts through the noise with something real. this isn't about instagram-worthy latte art or trendy minimalism. it's about beans roasted with the kind of attention that builds 490 google reviews averaging 4.7 stars. the regulars here aren't chasing trends. they're chasing consistency. that first sip tells you everything about how volca approaches coffee, methodical, uncompromising, genuinely caring about what lands in your cup. the beans speak for themselves. no flashy gimmicks needed. what separates volca from the chains isn't just the small-batch roasting. it's the understanding that coffee culture means something more than quick caffeine fixes. each cup carries weight. intention. the kind of care that makes you walk past three other cafes to get here instead.
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