This Colombian coffee was processed using a new process in the coffee industry. It's called anaerobic process because the coffee is put in containers with no oxygen as it is dried.
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 controlled on 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.
This coffee was grown and processed at the Terra Coffee SAS group in the Huila region. I'm roasting it exactly like a normal washed Colombian coffee and letting it out of the roaster about 30 seconds before the 2nd cracks. coaxing out some winey, cinnamon, orange, tropical fruit 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 well. It does not taste like a Colombia coffee. It is fruity, bright, and complex.
US Arrival: Jan 2021
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