Colombia - Buenos Aires (Anaerobic Natural) 200 Grams

Colombia - Buenos Aires (Anaerobic Natural)

Be prepared… This is something very special!! We were looking for some coffees for our ‘’SPECIAL’’ Range and were already attracted to this cup by just the aroma. During the cupping things became very obvious… We neeeeeeded this coffee to share with you! At the same time there were two other very special cups on that same cupping table, so we had to make a decision. But we didn’t… We took them all, so later this year we will release more deliciousness that came from this cupping table. 

This coffee comes from Pitalita, a Colombian municipality located in the southeast of the department of Huila in the Magdalena valley. This municipality carries out about 18,000 coffee growing families. 

To make a perfect selection of ripe and mature cherries they measure the sugar content, aiming for 24 to 26 degrees Brix. The cherries undergo a 48 hour oxidation in plastic tanks and are then treated with a thermal shock from 50 degrees celsius. This causes caramelization in the cherries which leads to new flavours. After all this the cherries are placed in an airtight container to finish the fermentation in an anaerobic situation. 

Drying takes place in a mechanical dryer for about 12 hours to dehydrate most of the water. Then the cherries are spreaded in a thin layer on raised drying beds in parabolic ‘’greenhouses'’ for another 15 days.

Complex, sweet and funky

The result is amazing!! This coffee is soooo sweet, complex and layered that every sip will be an experience on its own. You can expect a smooth and syrupy mouthfeel, a very predominant Aloe Vera/Lychee like flavour, followed by vibrant acidity and tons of tropical notes. 

Time to brew some! Enjoy this beauty!