El Salvador Anaerobic Natural

This El Salavador coffee was processed using a new process in the coffee industry. It's called anaerobic natural process because the coffee is put in containers with no oxygen as it ferments and then dried under the sun.

They can track the progress of the fermentation by the temperature of the outside of the barrel. If there is a significant increase in the temperature inside the barrel it means that an aerobic fermentation is happening. If it is not stopped in time, vinegar, extreme ferment, and different types of unpleasant acidic flavors can develop in the cup.” When done well, the process brings out notes of spice in addition to fruit and sweetness.

It's the Pacamara varietal which are long slender beans and is from Finca Los Angeles. I'm roasting it exactly like a natural process sundried Central American coffee and letting it out of the roaster just barely out of the first cracks. Coaxing out some cherry, vanilla, spice, lemon-lime, brown sugar notes. It's much better than I thought it was going to be! I've had anaerobic coffees from a few other sources and been disappointed in them, but this one turned out perfectly. It does not have any of the vinegar or unpleasant tastes that you're afraid it's going to have, but it also does not taste at all like an El Salvador coffee.  It's a fascinating coffee, and I do love it.

US Arrival: October 2024