About this coffee

This coffee is a continued relationship as part of Be Bright's Legacy Coffee, a coffee we intend to bring back year after year to help foster a relationship that will benefit everyone involved. We're excited to work with the Bonaventure Coffee Project to source this beautiful coffee from Edgar Enamorado Gomez and his farm Vista Al Lago, which happens to be the second year Edgar produced specialty coffee. His humble little farm is now 7 years old and it was until a neighboring farm encouraged him to produce specialty coffee because his location was perfect for producing excellent coffee.

When it comes to preparation, the cherries were de-pulped then the parchment were put into anaerobic vessels where they are deprived of oxygen and fermented. After, the parchment was rinsed in the tank with a lot of water - 3 times in total. Next, it was put inside the parabolic solar dryer for around 15 days and hand sorted afterwards.

The attention to detail spent in processing the coffees show up in the cup with its sparkly acidity and clean finish. We hope that this will not be the last time we purchase from Edgar and we hope that you will enjoy the fruit of his and his family's labor. We're experiencing a ton of great flavors with this coffee and we only have a limited run. So enjoy this coffee while it lasts!

Anaerobic Process

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.