ANIBAL RODRIGUEZ SSPO — 1 Single-Serve Pour-Over Coffee Bag
ANIBAL RODRIGUEZ SSPO — 1 Single-Serve Pour-Over Coffee Bag
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Single-Serve Pour-Over Coffee Bag
Tasting Notes: Complex fruit flavours reminiscent of plum, raspberry, and apple, with smooth sweetness reminiscent of brown sugar and candy.
Coffee: Anibal Rodriguez
Region: Suaza, Huila
Country of Origin: Colombia
Farm: La Esperanza
Process: Washed
Variety: Colombia
Altitude: 1,700 m
Net Weight: 14 g
La Esperanza is a third-generation family-run farm in Suaza, Huila. Located at an altitude of 1,700 m, the farm is currently run by Anibal Rodriguez.
The farm covers 4.09 hectares and produces approximately 3,000 kg of parchment coffee each year. Improvements to its wastewater-treatment facilities are planned.
Only fully ripe cherries are hand-picked. After traditional density sorting and approximately 24 hours of fermentation, the coffee is sun-dried in a greenhouse.
About Suaza, Huila
Suaza, in Huila in the southern Colombian Andes, is a specialty coffee-growing area at around 1,700 m above sea level. Wide day–night temperature variation and fertile volcanic soils allow coffee cherries to slowly develop sugars and aromatic compounds.
The distinct rainy and dry seasons support selective hand-picking of fully ripe cherries and help maintain consistent quality. Harvests are divided into the main crop and the mitaca, or secondary harvest, making new-crop coffee available twice a year.
Coffee cherries are selectively picked in three to four passes. The second and third pickings often yield the highest-quality cherries.
Because pickers are generally paid by volume, encouraging them to harvest only fully ripe cherries can be difficult. To help ensure consistent quality, farms and mills may use additional hand sorting before and during pulping.
In the region, dry fermentation—fermentation without water—is the predominant process, often using small manual or electric pulpers. The coffee is then sun-dried on rooftops, patios, or in parabolic dryers, which also help protect the coffee from rain.
Some producers may rinse the coffee or use wet fermentation, replacing the water in the tanks to slow fermentation and improve stability. Drying is carefully managed for 10–18 days to reach a moisture content of 11% or below, helping preserve cup quality and shelf stability.
Mechanical dryers are used only when necessary, as they may compromise flavour and ageing potential.
Please also see
Extraction method
Official Brew Guide (English)
Here is our in-house pourover recipe used at our roastery. (Updated September 2026)
It may be a bit precise, but we hope you enjoy trying it at home.
Coffee-to-Water Ratio
We use a 1:16 coffee-to-water ratio (1g of coffee to approximately 16g of water).
Examples:
12g coffee : 190g water
15g coffee : 240g water
16g coffee : 260g water
30g coffee : 480–500g water
Equipment Needed
Freshly ground coffee
Dripper
Paper filter
Server / Decanter
Digital scale (for measuring water weight)
Water
Pouring kettle
Timer
Water Temperature
Recommended: ~93°C (199°F)
(Tip: Pouring boiling water into a room-temperature kettle will naturally drop the temperature to around 94°C within 30 to 60 seconds.)
Base Recipe (Single Mug)
Target Yield: ~220–230g of brewed coffee
Coffee Dose: 16g
Total Water Poured: 260g
Step-by-Step Instructions
1. Place the paper filter into the dripper.
2. Rinse the paper filter with hot water to remove any paper taste and preheat your equipment. Discard the rinse water completely.
3. Add 16g of ground coffee into the filter and tap gently to level the coffee bed.
4. Start your timer and begin pouring according to the schedule below:
| Pour | Time | Pour Amount | Total Water |
| 1 (Bloom) | 0:00 | 40g | 40g |
| 2 | 0:40 | 60g | 100g |
| 3 | 1:10 | 60g | 160g |
| 4 | 1:45 | 50g | 210g |
| 5 | 2:15 | 50g | 260g |
・Target Total Drawdown Time: Around 3:00
What to Look For in the Cup
A successful brew will yield a vivid fruitiness backed by rich sweetness, leaving a long, pleasant finish.
(Note: Depending on the bean variety, some coffees may highlight a deeper sweetness over fruitiness, or offer a crisp, clean finish with a shorter lingering aftertaste.)
About aging
Coffee Aging ― The Luxury of Waiting
Do you believe that fresh coffee must be consumed immediately? In reality, coffee has its own ideal moment for optimal flavor—a period known as aging.
Why Coffee Needs Time Freshly roasted beans contain a significant amount of trapped carbon dioxide. When this gas remains, it hinders hot water from properly extracting the soluble compounds, leaving the flavor muffled and blurred.
As the beans slowly degas over days and weeks, the haze clears—revealing the bean’s inherent sweetness and vibrant, clear fruitiness.
Guidelines for Peak Flavor At KRW, we roast our beans thoroughly to the core, condensing their inner flavors. Because of this structure, our coffee requires a slightly longer rest than standard roasts.
• Peak Begins from Day 7 Post-Roast: This is when the aromatics reach their fullest bloom and the body achieves a smooth, velvety texture. The flavor continues to harmonize and deepen through Day 10, Day 15, and beyond.
Storage Rules to Protect the Process To guide the aging process correctly, please keep these two essential habits in mind:
A. Store in a Cool, Dark Place: Oxygen, light, and heat are the main enemies of quality. Keep your beans in their original valved bag or an airtight container, away from direct sunlight.
B. Grind Right Before Brewing: Grinding drastically increases surface area, causing rapid degassing and prematurely ending the aging life. Keep your coffee in whole-bean form as long as possible, and grind only what you need.
Time is the final ingredient that completes a coffee. Enjoy watching its character evolve, day by day, from the date of roast.