Colombia - Yasmin Parra, Castillo, Natural Anaerobic (Omni)

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Purple Grape, Cherry Coke, Raspberry Jam, Dark Chocolate




Cienaga, Magdalena


1130 masl


Yasmin Parra




Natural Anaerobic

Yasmin Parra

Our latest Superfreak features a lot from La Piscina in Colombia, produced by Yasmin Parra. Yasmin's lifelong fascination with coffee led her to inherit and manage her parents' farm, where she prioritizes organic fertilizers and water conservation to maintain consistent coffee quality while preserving local wildlife habitat. Through her dedication and innovation, her farm consistently produces exceptional lots like the one we've selected, which is explosion of purple fruits with a hint of cherry coke notes.

Natural Anaerobic

This natural anaerobic proccesed Castillo lot, has been handpicked and the cherry has been floated to select the unripes and defects. The cherry then undergoes a 31h fermentation in an anaerobic environment, where the coffee is deprived of oxigen, allowing anaerobic bacteria to be formed. This will allow the coffee to develop a complex flavour profile. Lastly the cherry is dried for 20 days on patios.

How we brew it

Device : Hario V60 Dripper

Ratio : 15g coffee for 240g water (1:16)

Water : Use soft water (50-100ppm) at 90° C

Steps :

  1. Grind 15g of coffee, medium coarse, somewhere between table salt and ground pepper.
  2. Put the paper filter in your brewer. Rinse the paper filter and discard the water.
  3. Add the coffee to the brewer and tap gently on the side to obtain a flat bed of coffee
  4. Tare your scale and start the timer. Gently pour 60g of water in slow, circular motions. Preferably use a gooseneck kettle for superior flow control. Allow to bloom.
  5. At 0:30, slowly add water in circular motions until you hit 120g.
  6. At 1:00, slowly add more water until you hit 180g.
  7. At 1:30, pour up until 240g. Complete brewing time should be around 2:20.
  8. If the coffee runs too fast, grind finer. If the coffee runs too slow, grind coarser.