Colombia – Chapata

We roast this coffee for filter. It suits all types of filter brewing (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper...).

Want it for espresso? We also roast an espresso version - you'll find it here: Colombia - Chapata

You can taste the care with which Luis Miguel and the people in Anserma prepared it, as well as the courage they showed in embracing new processing methods. It's a coffee you'll love returning to for its approachability and warm character.

The Anserma cooperative brings together over two thousand small‍-‍scale farmers for whom coffee is a way of life. To protect the quality of their finest microlots, they built temperature‍-‍controlled warehouses in Anserma to shield the coffee from fluctuations in heat and humidity.

Luis Miguel embraced innovation by investing in a specialized Nuna Coffee drying box. This technology allows for precise regulation of temperature and humidity, which is crucial in the unpredictable climate of the Colombian Andes. As a result, Anserma can produce high‍-‍clarity natural coffees - a feat that was previously very risky in this region due to frequent rains.

1. Sorting - processing of this lot began with strict sorting at the central station, selecting only the ripest cherries.
2. Fermentation - after washing, the whole cherries were placed in sealed barrels and fermented without oxygen for 96 hours. This long fermentation is responsible for the coffee's complexity and distinct vinous character.
3. Drying - the coffee was then moved to the Nuna drying box, where it dried at a constant temperature of 35–40°C for 100–120 hours. This controlled drying process ensures the beans retain a clear and sweet flavour profile.

The Castillo variety is highly popular in Colombia for its resilience and stability. Combined with modern natural processing and long barrel fermentation, its profile transforms from classic chocolate notes to a rich fruitiness reminiscent of orange wine.