I’ll begin the post the same way as I did the first time I published a review about the trio from Gringo:
“When Gringo published that they made a Colombian trio I had to try it out! The trio contains one washed, one anaerobic, and one honey.” The Anaerobic Castillo will be the second one I’ll review! This is an experimental lot, this coffee has gone through anaerobic fermentation, which means that they’ve been fermented for 70 hours in oxygen-free barrels.
This coffee impressed me a lot, it had a lot of berry flavor with a really rich sweetness. The berry notes can be compared to a maraschino cherries. I really wonder what they’ve written since this isn’t the common coffee process, this will surely be interesting! Let’s review what they wrote as their description:
“Powerful notes of fruit and almost an alcoholic richness.”
First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:
When I do a cupping I do the following:
1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!
Cupping notes for Anaerobic Castillo:
Very sweet with a lot of berry flavor, very much like maraschino cherries.
Information and recipe for the coffee Anaerobic Castillo:
Pour Over for Anaerobic Castillo:
20 g coffee )
300 g filtered water
50 g blooming 45 seconds
92 degrees Celsius
1) Pour 50g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 70g of water.
3) 1 minute and 30 seconds in, begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in, begin your fourth pour of 60g of water.
5) 3 minutes in, begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.
*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.
Anaerobic Castillo Review:
The rating is only based on taste and quality and is not based on price.
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