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HomeCoffeesEn Cs Washed Anaerobic
Peru

En Cs Washed Anaerobic

Anaerobic Washed Red Bourbon, Caturra, Pache

Roasted by The Artisan

Available now· checked 30 Jul
FarmRoaster-stated
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Details

RoasteryThe Artisan· Copenhagen, Denmark
FarmCati Simon, Peru✓
Producer—
ProcessAnaerobic Washedconsists of the exclusive varieties Red Bourbon, Caturra and Pache - all treated with the unique 3-day anaerobic washed process for optimal flavour development✓
Harvest—
Altitude—
ClimateTropical rainforest
VarietiesRed Bourbon, Caturra, Pache✓
RoastLight✓
Tasting notesfloral sweetness, citrus, red fruit✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • floral sweetness
    Floral
  • citrus
    Fruity › Citrus
  • red fruit
    Fruity › Berry

Supply Chain

  1. Farm

    Cati Simon, Peru

  2. Roastery

    The Artisan

  3. Coffee· viewing

    En Cs Washed Anaerobic

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarEn Cs Honey AnaerobicEn Da Washed AnaerobicLos Quispe, Anaerobic Washed Gesha, PeruR Benjamin Paz Anaerobic WashedLuis Anibal Calderon Anaerobic Washed Gesha, Huila, ColombiaPeru Milton Rojas Anaerobic Washed EspressoMore from this farmCati Simon3 moreSame variety, exploredRed Bourbon764Caturra3255Pache220Similar flavour profilefloral sweetness, citrus, red fruit1147Same processAnaerobic Washed287From the same originPeru1579More from this roasterThe Artisan11 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic WashedRoastLight
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability