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.

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