Ananias Sylvester

Country & Department
Colombia – Huila

Region & Farm
Guadalupe, a municipality in the department of Huila. Grown on the plots of Ananías Silvestre, a dedicated producer with a farm located in one of the most prestigious coffee-growing areas in the country, renowned for its altitude, volcanic soils, and microclimates ideal for highly complex coffees.

Producer
Ananías Silvestre, a Huila coffee grower with years of experience working in harmony with his environment. His focus on quality is reflected in this washed Caturra lot, produced with care and precision at every stage, from hand-picking to drying.

Variety
Caturra, a natural mutation of Bourbon, perfectly adapted to the Huila terroir. It expresses bright acidity, fruity sweetness, and a clean cup that enhances its delicate tropical notes.

Wild Pineapples – FILTER – 250g
ORIGIN: Guadalupe, Huila – Colombia 🇨🇴

PRODUCER: Ananias Silvestre

VARIETY: Caturra

PROCESS: Washing

NOTES: Pineapple, apple, green tea

AROMAS: Yellow fruits, honey, kiwi

ROAST DATE: 07/14/2025

STEP 1
To arms, soldier!

STEP 2
First, fold the side of the paper filter so that it fits snugly inside your V60. Pour hot water over the filter, soaking it thoroughly to remove papery flavors and allow the ceramic and carafe to warm up.

STEP 3
Pour off the water from the jug. Weigh and grind 12g of coffee and place them evenly into the V60. It's time to tare your scale with the jug and V60 on top.

STEP 4
Start the stopwatch and pour the first 50g of water at 94ºC slowly and evenly, trying to wet all the coffee. This first step is known as “Blooming”.

STEP 5
At 0:30, pour in the next 50g of water in a slow, circular motion and pour in the last 100g again when your stopwatch reads 01:00.

STEP 6
The total time for this recipe should be around 2:00. If the time is shorter, you should try grinding your coffee finer, and if it is longer, try grinding it coarser.

STEP 7
Enjoy your coffee! And don't get tired of playing until you find your favorite recipe 🙂