colombia coffee
by woodberry coffee 代官山店 · tokyo, japan
expect winey. this is コロンビア サルサ農園 ピンクブルボン ウォッシュド・ファーメンテッド, an anaerobic colombia from woodberry coffee 代官山店.
the dominant character is winey, a quality amplified by the anaerobic fermentation process used at salsa farm. the light roast keeps the profile bright and fruit-forward rather than heavy or bitter.
it is grown in huila, colombia, using pink bourbon and bourbon varietals, then processed with an anaerobic washed fermentation method, meaning the coffee is fermented in a low-oxygen environment before washing.
as a light roast, it suits pour-over or aeropress best, where a medium-fine grind and water around 90-93°c will highlight the winey, fermentation-driven character without introducing unwanted bitterness.
you're looking at one of tokyo's more quietly serious roasting operations. woodberry coffee roasters runs multiple locations across the city, including the daikanyama spot near the station, and they roast their own beans in-house, which puts them firmly in specialty territory. the vibe is relaxed rather than precious, the kind of place where you go for an honest espresso and maybe end up staying longer than planned. sustainable sourcing is central to how they buy coffee, not just a footnote on the menu.
all coffee from woodberry coffee 代官山店tokyo, japan
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