(Photo Credit: genuineorigin.com)
About this Coffee
- Producer Rubiel Orrego has lived all his life on the La Aurora Farm in the municipality of Villa Maria. Through consistency, discipline, and mentorship from Juan Felipe Aristizabal, Rubiel was able to transform his land into a profitable coffee farm. He credits the transition to producing more naturals as a turning point in La Aurora’s evolution. La Aurora grows coffee at a dizzying 1,800 to 2,000masl. The high altitude encourages the development of dense and sweet coffee cherries. Around 25 hectares are planted with classic Colombian coffee varietals, including Castillo, Caturra, and Colombia.
- Colombia is one of the few coffee origins that almost exclusively grows Arabica coffee. That’s because the high altitudes of the Andes mountains are so well-suited to the cultivation of high-quality Arabica coffee. The most common varietals are Typica, Bourbon, Caturra, and Maragogipe, with three rust-resistant Cenicafé-developed strains – Tabi (Typica x Bourbon x Timor hybrid), Colombia (Caturra x Timor hybrid), and Castillo (also Caturra x Timor hybrid) – that are usually found on Colombian coffee farms.
How to Brew this Coffee
- Anaerobic Coffee's are known for being pretty funky. They have some fermented winey notes as well as unique finishes. We found to grind finer than normal and go towards the longer end of your brew time works really well with this coffee! (Ex. on a Hario V60, aim for 3 min to 3 min 10m sec instead of 2 min 45 sec!)
- Use our brew guides for help dialing your coffee in with virtually any brew method here!
What does "anaerobic" Mean?
What is a "Natural Processed" Coffee?
What's all that info on the bag mean?
From seed to cup
- Here's a short video on how coffee comes from the farmers all over the world to your cup!