Colombia - Pikudo - Anoxic Natural
We taste: tropical fruit notes similar to guava, mangosteen and passionfruit complemented by hibiscus and raw sugar
Producer: Jorge "Pikudo" Andrade
Region: Palestina, Huila, Colombia
Elevation: 1,800 meters above sea level
Varietal: Colombia Rosado (Pink Bourbon)
Process: Anoxic Natural
Coffee Story
Jorge “Pikudo” Andrade produces coffee on his farm outside of Palestina, Huila, Colombia. Jorge has a decades long background in agriculture, growing peaches and other stone fruits along with apples, most of which were exported to neighboring Venezuela. When political tensions between Colombia and Venezuela heightened in 2018 causing the closure of the Colombia/Venezuela border, Pikudo was left without a market for his fruits.
So, being in a major coffee producing area, he spoke with and received guidance from a number of friends/highly-acclaimed coffee producers and converted his production from fruit to coffee (which, although not widely known, is also a stone fruit).
This coffee is the Colombia Rosado varietal, a cross between Ethiopia Landrace varietals and Variedad Colombia. It is widely grown in Palestina and is known for its high cup quality delivering floral and tropical fruit tones. Pikudo processed this lot as an anoxic natural meaning the coffee cherries, after harvest, are allowed to ferment in an oxygen free environment before being dried on raised drying tables.
Anoxic fermentation intensifies the fruited character of the coffee and increases both the body and the sweetness. We hope you’ll enjoy this wildly unique coffee as much as we are.
Brew Guide
This coffee was roasted on Tuesday 5/27/25. For best results, we recommend letting the coffee rest for at least a week before brewing for filter preparations and two weeks if brewing as espresso.
Hario V60 Dripper
This recipe highlights the fruited aspects of the coffee while resulting in a floral, sweet and vibrant cup.
Recipe
Coffee: 25 grams
Grind size: 5.5 on the Fellow Ode (medium)
Water: 375 grams at 205˚F
Coffee to Water Ratio: 1:16
Brew Time: 3:00
Method
1. Rinse filter
2. Add ground coffee
3. Start timer and saturate grounds with 50g, or so, of water.
4. Let bloom 30 seconds.
5. Slowly pour another 285g of water on the coffee, taking care to evenly saturate the grounds. You should end up with 335g of water poured by about 2:25.
6. Swirl brewer to ensure an even draw down of water through the bed of coffee.
7. After all water draws down, remove the brewer from your carafe.
8. Add 40 grams fresh, hot water to the carafe to dilute the brew to the proper strength.
9. Swirl the carafe once more to ensure the brew is homogenized.
10. Pour and enjoy!
Brew Guide
Espresso
A fruit forward, wild and syrupy espresso perfect for those looking for a unique shot.
Recipe
Coffee in: 18 grams
Coffee out: 42 grams
Grind size: fine
Water: 198-200˚F
Coffee to Water Ratio: 1:2.5
Extraction Time: 35-40 seconds
Prepare espresso as usual. If the shot is too intense and sour, pull more coffee out. If too weak and ashy, pull less out.