Please don't eat that Jose! + Anaerobic fermentation

June 19, 2019

He nearly did. Just needed to catch your attention.

 

We've just returned from our Colombia 2019' trip. It was a great time reconnecting with our partners and friends in Nariño, Southern Colombia. We've been visiting every year for 3 years now, each time building upon the last, seeing new lots, experiments and coffee.

 

Each year we stay with our friend Jose Gomez, who owns a farm in a town called Buesaco. The farm is called El Paraiso and this is where we sleep and spend a lot of time. He picks and processes all his coffee on the farm, and is always experimenting. Last year we visited it was all about the honey's, and they had almost more honey processed coffee than washed. Jose particularly was processing large amount of the Honey coffee, and encouraging the other farmers he worked with to do so also.

 

This year however it was all about the Anaerobic fermentation. It was a strange sight at first, huge plastic tubs full of coffee cherry. Jose began to explain to us how they'd been trying out this new processing method and having incredible results. It didn't take long for us to believe him!

 

In the cupping lab we tried one small 25kg micro-lot and it blew our minds. The depth of the fruit went much further than any natural processed coffee I had tried. It was pineapple and guava right there on the table. It was one of those experiences that reminds you of the incredible complexity and variety coffee can offer. It definitely did not taste like coffee. This specific lot is secured and on its way to us, expected arrival is September.

 

 

The coffee is stored in these tubs for 24-48 hours, depending on the extent they want it to ferment. The fermentation happens pretty quickly, so they must be careful with timing. The coffee cherries heat up, and pressure builds within the tanks. The coffee is then further processed either as a washed coffee, or natural. So technically speaking you'd have an anaerobic natural or anaerobic washed coffee - almost like an add on to the standard process.

 

 

 

We've got a boat load of coffee incoming again this September, so stay tuned for some of these interesting lots. Next blog I will be talking about coffee pricing, how much we buy and how much we pay compared to the NY 'C' price.

 

All to come!

 

Jo @ Triple Co

 

 

 

 

 

 

 

 

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Bristol, England | Jo@triplecoroast.com