Colombia Huila Anaerobic Washed

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 ferments. 

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.

This coffee was grown and processed by a single farmer Daniel Mauricio Bolanos Zuniga on his farm Finca El Placer, growing a single varietal of Caturra in the Huila region. I'm roasting it exactly like a washed process sundried Colombian coffee and letting it out of the roaster just barely before the second cracks begin. This seems to bring out some spice (clove), tomato, cocoa, and nuttiness. It's not overly fermented tasting at all, the anaerobic effect on it is very mild. It does not have any of the vinegar or unpleasant tastes, but the process helped bring out a lot more complexity in the cup.

US Arrival: June 2026