Columbia Guapacha Anserma - Elementum Single Origin Arabica

Test Subject: Anserma Guapacha Estandar - Elementum Single Origin Arabica
Extraction Site: Anserma, Caldas, Colombia
Elevation Gradient:  1800 MASL
Processing Protocol: Natural
Caffeine Potency Score: SCA 87
Flavor Matrix: Passion fruit, Mango, Cherry, Dark Chocolate, and Tamarind

250gm: 2 cups a day over 1 week.
500gm: 4 cups a day over 1 week.
1kg: Wholesale or coffee shops.

Whole Beans: For aficionados with their grinding apparatus, desiring freshly-ground beans each time.
Ground (Coarse): Ideal for French Press or Cold Brew methodologies.
Ground (Medium): Suitable for Drip Coffee Makers and some Pour Over techniques.
Ground (Fine): Espresso enthusiasts, this is your optimal granularity.
Ground (Ultra Fine): Primarily for Turkish coffee preparation, where a powdery consistency is crucial.

In-Depth Analysis:
Journey into the heart of Colombia with our Anserma Guapacha Estandar. Curated under the precise supervision of CoffeeLab.my, this Single Origin Arabica Roasted Coffee Bean boasts of a rich lineage and robust flavor profile.

Hailing from Anserma in Caldas, these beans are cultivated at an altitude of 1800 meters above sea level, offering a unique microclimate that accentuates its flavor. Processed using the natural method, the coffee cherries retain the essence of the terroir, leading to an expressive cup profile. Each sip offers a dance of flavors - vibrant notes of passion fruit and mango, complemented by the depth of cherry and dark chocolate, and a surprising hint of tamarind, bringing a tangy twist.

Founded in 1967, the Anserma Cooperative has been the guardian of coffee culture in the western part of the Caldas department. With an ethos centered around uplifting the socio-economic conditions of its associates, Anserma has a robust community of 2,083 coffee growers. These growers are the backbone of the coffee supply chain, sourcing cherries from municipalities like Risaralda, San José, Belalcázar, and Viterbo.

Under the visionary leadership of General Manager Luis Miguel, the cooperative has transitioned into the era of specialty coffee production. Investing in temperature-controlled environments, they ensure that the microlots delivered by producers are preserved in optimal conditions. The embrace of natural processing methods showcases their commitment to innovation and quality. A key highlight of their process is the Nuna Coffee drying box, specifically designed to maintain temperature and humidity. This technological marvel is a response to the dynamic climates of the Colombian Andes. With the quality at the forefront, cherries are selectively sourced, ensuring ripeness and uniformity. The subsequent drying process, maintained at 35-40 degrees Centigrade, takes between 100 and 120 hours, ensuring a perfect roast profile.

Experience a blend of tradition and modernity with our Anserma Guapacha Estandar - a tribute to Colombian coffee craftsmanship, curated by CoffeeLab.my.