Obeimar Ordóñez Washed Anaerobic | Colombia
£18.95
- Gummy Bears, Violet, Raspberry
Additional information
Coffee Details
- Country of Origin
- Colombia
- Region
- Huila
- Varietal
- Colombia, Castillo
- Process
- Washed
- Roast Level
- Light
- Producer
- Obeimar Ordóñez
- Altitude
- 1700 masl
Rest guidance
Recommended rest: 2 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Gummy Bears, Violet, Raspberry
Overall profile
Clean, balanced, and delicate: raspberry and violet florality with gummy bear sweetness and a smooth mouthfeel.
Sensory profile
- Acidity
- 2/5
- Body
- 3/5
- Sweetness
- 4/5
- Funk
- 1/3
- Adventurous
- 3/5
About Manhattan Coffee Roasters
Founded in Rotterdam in 2017, Manhattan is led by experienced coffee competitors Ben Morrow and Esther Maasdam. The roastery pursues sweetness and provenance through exceptional small lots, close producer collaboration and an ambitious, competition-informed approach to flavour.
Roaster notes
Colombia — Obeimar Ordóñez Finca El Carbonero, Colombia & Castillo (Washed Anaerobic)
Tastes Like — 🍓 Raspberry • 💜 Violet • 🍬 Gummy Bears
DETAILS
- Producer: Obeimar Ordóñez
- Farm: El Carbonero
- Region: Huila, Colombia
- Varietal: Colombia & Castillo
- Process: Washed Anaerobic
- Altitude: 1,700 masl
- Roaster: Manhattan Coffee Roasters (Rotterdam), available as espresso or filter roast
INTRO
A washed, anaerobically processed coffee with an expressive aroma and a delicate, refined cup: smooth and elegant, a memorable tasting experience without compromising on clarity. In the cup: raspberry, violet, and gummy bears, with a smooth mouthfeel.
THE PRODUCER
Obeimar Ordóñez grows this coffee at El Carbonero in Huila at 1,700 masl. The page gives no further producer background.
The Colombia variety and Castillo are both rust-resistant Cenicafé releases from the Caturra and Timor Hybrid line, here showing a refined character.
THE PROCESS
The Washed Anaerobic process for this lot involves:
✋ Harvesting and sorting — selective hand-picking at optimal ripeness, identified by bright red or purple colour, then a sanitation process to reduce unwanted microorganisms
🌬️ Whole-cherry oxidation — whole cherries exposed to ambient oxygen for 12 hours, promoting controlled enzymatic activity and greater fruit complexity
🛢️ Anaerobic fermentation — after depulping, 24 hours in sealed tanks without added water, preserving a clean, balanced character and highlighting medium acidity and yellow fruit
🚿 Partial washing — about 25 minutes, removing excess mucilage while keeping the cup clean and delicate
☀️ Drying — slowly sun-dried for about 15 days on controlled beds at no more than 40°C (104°F), to a stable 10.5–11.5% moisture
The sealed-tank anaerobic fermentation with the short partial wash is the defining combination. It builds the expressive aroma while keeping the cup clean.
THE CUP
Clean, balanced, and delicate: raspberry and violet florality with gummy bear sweetness and a smooth mouthfeel.
Flavour Notes
🍓 Raspberry 💜 Violet 🍬 Gummy Bears
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