Výběrová káva Los Muertos Colombia Anaerobní
This coffee is built on a precisely controlled process and a clean, expressive cup. The Caturro, Colombia and Castillo varietals undergo a controlled anaerobic fermentation, carried out without the presence of oxygen, allowing for fine-grained control over flavour development. The result is a bold yet refined complexity, free from over-fermented notes. Subsequent sun-drying of whole coffee cherries enhances the coffee’s natural sweetness, structure and depth, while the entire process is carried out with minimal water usage.
In the cup, the coffee opens with notes of panela and spice, gradually moving into wine-like nuances, dark chocolate, and a juicy citrus spectrum. Grapefruit and lime are complemented by grape and blackcurrant, adding freshness and a long, clean finish. The profile is layered, precise and well-defined, with a pronounced yet well-balanced acidity.
| Category: | Freshly roasted coffee |
|---|---|
| Package Size: | 75g, 250g |
| Acidity: | High |
| Coffee Type: | Arabica |
| Flavor Profile: | Chocolatey, Fruity, Citrusy |
| ? Country of Origin: | South America |
| Cupping score: | 87 and up |
| Variety: | Abyssinia, Ateng, Caturra, Gayo, Timtim, Typica |
| Altitude: | 1 300 - 1 600 m |
| Harvest Period: | April – June |
| Processing Method: | Anaerobic |
| Drying Method: | African Beds |
| Roast Level: | Medium |
Flavour profile
This Colombian coffee impresses with its distinctive but smooth complexity. The flavour shows honey sweetness, spicy and vinous notes that lead into dark chocolate and juicy citrus acidity. Grapefruit and lime add freshness to the cup, while grapes and blackcurrant create a long, clean and elegant finish. The result is a layered, precise coffee with balanced acidity that entertains from the first sip to the last aftertaste.
The story of this coffee
This coffee comes from Colombia, from an area near the Nevado del Huila National Park, where it is grown by an indigenous Indian community with a deep respect for nature and the land they farm. The farms are located in an area where more than 4,000 hectares of natural landscape are protected, and the coffee is produced here as part of a long-term commitment to sustainability, biodiversity conservation and the restoration of the region.
The Caturro, Colombia and Castillo varieties used are among the finest Colombian varietals and are crafted with an emphasis on quality, transparency and precision in flavour. These coffees are emblematic of modern Colombia - technically advanced, flavorfully confident and firmly rooted in the local context.
Growing and harvesting
The coffee is processed using the natural method with controlled anaerobic fermentation, which takes place without oxygen and allows precise control of the fermentation process. This approach enhances the natural sweetness, complexity and purity of flavour without creating exaggerated fermentation notes.
After fermentation, whole coffee cherries are sun-dried, which promotes depth of flavor and cup structure while minimizing water consumption. Careful hand-harvesting and gentle processing results in a coffee with an SCA rating of 86.75 that stands out not only in flavor, but also in the way it was grown and processed.
Exceptional coffee with an exceptional score
Cupping score is a coffee quality score used to assess the flavour characteristics of coffee. To qualify as an exceptional coffee, a coffee must achieve a cupping score above 80 points.
In contrast, the commodity coffees you buy in supermarkets have a cupping score below 80 and are intended for mass production where quality is not the main criterion. These coffees focus more on productivity and price. The cupping score is a great tool to quickly get a feel for the quality of the coffee and its potential in flavour.
Suitable preparation
This coffee excels especially in filtered preparation, where its aromatic, juicy and layered flavour profile is fully developed. It also works well in Aeropress, which brings out the texture and natural sweetness of the cup. In espresso, it will offer a fuller body, darker chocolate base and wine nuances.
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