Colombia Madre Laura Anaerobic
Anaerobic fermentation is a relatively new and experimental processing method being perfected by coffee producers. It tends to produce rounder, liqueur-like fruit notes.
This Colombian has a full body and nutty taste, with nuanced delicate notes of pear.
REGION: Jerico, Antioquia
ELEVATION: 1900-2000 masl
VARIETAL: Caturra & Dos Mil
PROCESSING: Anaerobic Fermentation/Red Honey
TASTING NOTES: Pear, Black Tea, Cashew, Caramel
What is anaerobic fermentation?
All coffee undergoes some fermentation, but most happens in open-air, oxygen-rich settings. Anaerobic fermented coffee is kept in a pressurized, oxygen-free container. Anaerobic coffees are either Natural (full cherry fermented) or Honey (outer skin of cherry removed, mucilage retained).