Colombia El Encanto Natural Ef (natural Anaerobic Ef)

OriginColombia

ProcessAnaerobic, Extended Fermentation, Natural

Summary

A single-origin coffee from Colombia, produced by Luis Aníbal Calderón at Finca Villa Betulia in Acevedo, Huila region, grown at 1500-1600m elevation. Varieties include Tabi, Colombia, and Castillo. Processed using Natural Anaerobic EF method — 100 hours of anaerobic fermentation in barrels followed by sun drying. Flavour profile: strawberry, port wine, raisins, and chocolate. Recommended for pour over brewing.

AI-assisted description, based on roaster & cupping data.

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Brew guide

V60

Coffee in: 18 g
Water: 300 g
Temperature: 93°C

Grind: slightly coarser than sugar crystals (24 clicks on Comandant

0:00Start timer and pour 60 g of water
0:30Pour 60 g of water
1:00Pour 60 g of water
1:30Pour 60 g of water
2:00Pour 60 g of water
6.Wait for water to pass through coffee, then remove dripper and enjoy

Recipe for a cone dripper (e.g., Hario V60 or Origami) with conical paper filter. Rinsing the filter is optional. Use a serving carafe or pitcher. Gently level the coffee bed before brewing.

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: Luis Aníbal Calderón
Altitude: 1500 - 1600 m.a.s.l
Variety: Colombia, Castillo, Tabi
Notes: Raisin, Port Wine, Chocolate, Strawberry

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Sheep and Raven

Sheep & Raven is the Polish specialty coffee project of Agnieszka Rojewska—World Barista Champion 2018 and one of the most decorated baristas on the planet. Ba…

AI-assisted description, based on roaster & cupping data.

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