Finca El Zacatin, Antioquia
The family-owned, 17-hectare farm is located in the highlands of Colombia, on the western slopes of the Cordillera Mountains in the Antioquia region. Coffee farmer Eduardo Fernandez-Restrepo works closely with various agronomists and the Institute for Coffee Research in Colombia to source exceptional varieties for his farm and produce his coffees using state-of-the-art processing methods.
100% Arabica
Pink Bourbon
Natural / Anaerobic Fermentation
El Zacatin is a selectively hand-picked Pink Bourbon Lot that was fermented first under aerobic and then under anaerobic conditions for 24 hours and then laid out to dry on raised beds for 30 days.
Lemon Drops
Ice Tea
Brew Guide
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El Zacatin
In particular, the anaerobic type of fermentation influences the taste of this amazing coffee that we are sourcing from Finca El Zacatin for the second year in a row. In terms of taste, this filter coffee has everything it takes to conjure up a cup of hygge at home. In the cup, there are extraordinary notes of Swedish Glögg, slightly cooled it reminds of crumb tea apricot from childhood.
Flavour Notes
  • Flavour at hot temperature: iced tea orange / lemon
  • Flavour at medium temperature: Apricot, Lemon Drops (Bon Bons)
  • Flavour when cooled down: Peach Water Ice
  • Aftertaste: Medium
  • Flavour: Peach
  • Texture: Juicy, fresh, sweet
  • Body: Medium-high
  • Sweetness: High
Anaerobic fermentation
In this processing method, the coffee is fermented under the most controlled conditions possible without actively exposing the coffee to oxygen for a certain time, usually at least 12-24 hours. To do this, the coffee cherries are placed in tanks or containers with an exhaust valve so that the CO2 produced by the fermentation can escape without oxygen being added. This causes less yeast and more lactic acid bacteria to determine the fermentation. The taste is typically sweet and tart and less alcoholic than that of a classic fermented coffee.
  • Special rarity from the Finca El Zacatin in Colombia
  • Anaerobic processing for a particularly intense flavour
  • Choose between 250g 500g or 1kg ground or beans
  • Flavour profile: cinnamon, blood orange, grapefruit
  • 100% Arabica gently roasted by hand
  • Climate neutral delivery with DHL Go Green
  • For local collection (mo. – fr.):
  • Order before 12:00, pick-up possible from 13:00
  • after 12:00, collection the following day
Sustainable cultivation and quality awareness
Similar to wine, the origin, cultivation and careful harvesting also form the basis for a speciality coffee. For our coffees, we use only ripe and hand-picked 100% Arabica coffee beans, because the elaborate harvest by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in a nature-friendly way. This preserves the biodiversity in the growing region. The coffee cherries can ripen slowly at cool altitudes with nourishing and fertile soil conditions. The coffee plants have more time to develop their characteristic and fruity aromas under these optimal climatic conditions near the equator.
Freshly roasted by hand
All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavours can fully develop without creating undesirable acids. For a distinctive body and a versatile taste profile in the cup, we want to emphasise and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is to exploit the full potential of the green coffee through our roasting process and to highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.
Our brew recommendation for the V60 hand filter
  • 20g ground
  • 300 ml filtered water at 92-93° C
  • Blooming for 30 seconds with 50g
  • Then brew according to recipe (60g – 70g – 70g – 60g), always waiting for the water to run completely through each time
  • Total brewing time / technique: 50g – 60g – 70g – 70g – 60g
  • Total brewing time: 3:10 minutesYou can read a complete general brew guide here on our blog. Use the key brewing data above.
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Service & Beratung
Gerne beraten wir Dich auch telefonisch rund um unsere Kaffees, Schulungen und Produkte.
Für ein Beratungsgespräch vor Ort bitten wir Dich, einen Termin mit uns zu vereinbaren.
+49 30 4050 1650
Telefonzeiten Montag - Freitag (10:00 - 18-00 Uhr)
Service & Support
We're happy to advise you by phone about our coffees, trainings and products.
For an on-site consultation, we ask you to make an appointment with us.
+49 30 4050 1650
Phone Hours Monday - Friday (10:00 am - 6:00 pm)
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