java natural anaerobic
cerro azul · valle del cauca, colombia
colombian java coffee beans from cerro azul, naturally processed with anaerobic fermentation and roasted in berlin to a light profile for filter and espresso. hibiscus and guava in the aroma lead into citrus, cherry and coffee-candy notes, followed by a prolonged black-tea aftertaste. available as 200 g whole beans.
origin & processing
country: colombia
origin: valle del cauca
farm: cerro azul
producer: café granja la esperanza
variety: java
processing: natural anaerobic
altitude: 1,450–1,627 m a.s.l.
sensory profile
fragrance & aroma: hibiscus flower, sweetness, herbs, guava and liquor notes.
flavour & aftertaste: citrus, cherry, guava, coffee candy, grape and cannabis-flower notes, followed by a prolonged black-tea aftertaste.
acidity: medium, lively and characteristic.
body: high, rich, consistent and smooth.
taste balance
sweetness · acidity · bitterness · body
original cebe sensory profile on a low–medium–high scale. arrow positions are reproduced in the original chart rather than converted into numerical scores.
view complete cebe coffee information card
roast & preparation
roast level: light
roast reference: 63 agt
recommended preparation: filter and espresso
roasted by: cebe coffee roasters, berlin
product information
whole-bean roasted coffee
net weight: 200 g
roasting expertise
masih mansouri, our manager and roaster, is a licensed q instructor and holds the sca roastery diploma.
sensory and roast information: cebe coffee roasters, coffee information card, page 2. the accompanying charts reproduce the original card. tasting descriptors refer to sensory impressions, not ingredients.
compare our coffee
compare this profile with pacamara colombia 200 g or mandela colombia 200 g. view all coffee beans.