Bright & Lively
About this coffee
Sourced through our good friends at Pár Amo based out in Colombia, we were introduced to this coffee by Jose who is a third-generation coffee grower, that decided to change the way his ancestors used to grow and process coffee. la Palmera and El Paraiso are two plots owned by Jose in Pitalito, Huila, and are blessed with warm afternoons and chilled nights, giving coffee the perfect conditions to strive. Jose grows different varieties of arabica such as Laurina (natural decaf coffee), Bourbon Sidra, Stripped Bourbon, and a beautiful Pink Bourbon. This specific lot we received from Jose is strictly of the Pink Bourbon variety. He has also a craft for working with the post-harvest protocols. For this lot, Jose starts the fermentation in grain pro bags that have depleted the oxygen inside them. After around 12 - 14 hours of fermenting anaerobically in the bags, the coffee is de-pulped to undergo a second fermentation in tanks. From this point on is just a matter of time when Jose decides to stop the fermentation as this process takes between 18 - 30 hours depending on the weather. Finally, he dries his coffee with direct sun exposure.
The result is a stunning cup showing off some vibrant apricot fruitiness and a dense sweet oat sweetness that carries throughout the cup. This is a stunning coffee we are proud to serve on our offering this year.
Nothing stays the same in coffee for very long, and producers are always seeking new and improved ways to differentiate themselves, moderate their coffee’s flavor profiles, and offer exciting and interesting flavors to consumers all over the world. Sometimes a little experimentation and ingenuity can go a long way without having to re-invent the wheel, which is why we’re interested in the increasing popularity of anaerobic-environment fermentation.
This isn’t so much brand-new style of processing as it is an expansion of some principles related to the natural activity that takes place in every existing process—in fact, anaerobic-environment fermentation has been practiced for a long time in some places. As it continues to expand in usage, however, we thought it warranted inclusion on our Processes page, and wanted to also offer a brief overview here to introduce the concept to anyone encountering it for the first time.
Nearly all coffee undergoes some fermentation of its fruit material, from Natural to non-mechanically Washed lots. It occurs when yeast and bacteria begin converting the sugars and acids in the coffee’s mucilage, generating different organic acids, carbon dioxide, ethyl alcohol and other compounds in the process; this continues until there’s nothing left for them to work with, or until the environment becomes inhospitable to them (such as when the coffee is fully dried to 11% internal moisture). Producers typically attempt to control and modulate the fermentation’s velocity by using open tanks, buckets, water channels, and other vessels to contain the coffee during this process, or through different techniques during the drying phase on raised beds or patios.
So what makes anaerobic-environment fermentation different? The vessels in which the coffee cherries are fermented don’t contain any oxygen at all: The oxygen is removed when the coffee is added at the beginning of the process, and valves on the tanks keep them free from oxygen seeping in during the process while also allowing CO2 to be released as it builds up during fermentation.
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