Saul Tapiero | Colombia
250g
LE 650.00
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Saul Tapiero | Colombia
LE 650.00
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An intense, fruit-forward masterpiece from the mountains of Acevedo. Defined by its rare Caturron variety and a precise 48-hour anaerobic fermentation, this lot delivers a jammy, wine-like complexity with a heavy, honeyed body.
The Story
SAUL TAPIERO is a testament to the spirit of innovation in Acevedo, Huila. Produced by Omar Saúl Tapiero Buitrago, a leader in his community, this lot is the result of a rigorous commitment to quality and environmental stewardship. By moving away from traditional methods and embracing high-precision fermentation, Saúl has transformed his family estate into a hub for experimental excellence. This coffee features the rare Caturron variety—a mysterious, large-bean mutation found almost exclusively in this region—brought to life through a controlled, oxygen-free environment.
The Profile
An intense experience that captures the "funk" of anaerobic processing with remarkable clarity. SAUL TAPIERO is defined by its deep, jammy sweetness and a complex acidity that mirrors the vibrant terroir of the Colombian Massif.
- Primary Notes: Baked Plum, Crisp Apple, Honey.
- The Finish: A lingering resonance of dark cocoa and wine-soaked berries.
Technical Details
- Origin - Huila
- Elevation - 1650 MASL
- Variety - Caturron
- Process - Natural Anaerobic
- Roast Level - Medium
The Ritual
SAUL TAPIERO is designed for the adventurous palate, shining exceptionally well as a modern espresso. To tame the intensity of the anaerobic fermentation, we recommend a slightly longer extraction ratio (1:2.5) to unlock the syrupy, mouth-coating honey sweetness. For filter enthusiasts, a low-agitation V60 brew at a lower temperature (around 90°C) will preserve the delicate fruity aromatics without veering into booziness.