Casiopea Anaerobic Natural
Summary
Costa Rican coffee produced by Diego Robelo at Aquiares estate. Casiopea is a rare hybrid between Caturra and Ethiopia Landrace #41, grown exclusively for Paso Paso. Anaerobic natural processing yields a clean, delicate cup with intense sweetness and flavour notes of dark caramel, plum and a velvety mouthfeel. Light roast highlighting floral notes.
Pour over
Ratio 1:16.5- Water
- 297 g
- Time
- 3:00
- Temperature
- 94°C
Grind: Medium-Fine
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Producer
- Diego Robelo
- Variety
- Casiopea
- Notes
- Caramel, Plum
Reviews
No reviews yet
Be the first to share your experience with this coffee.
The roaster
Paso Paso is a farmer-owned specialty coffee roaster based in Hannover, Germany, and they're out to rewrite who gets paid what. Here, the farmers aren't just n…
More from Paso Paso
See all
More Costa Rica coffees
Costa Rica guide
If you notice any incorrect information, .