Amazing for any brewing method
The rise of “anaerobic” fermentation in coffee is consistent and impressive. When coffee farmers use this word, they usually mean they’ve created a sealed environment. Typically the coffee is pulped as usual and then the parchment with mucilage is placed in an airtight tank, often stainless steel, with a valve to allow for off-gassing.
The farm is made up of Caturra, Catuaí rojo, Castilla, Colombia, Marsellesa, Obata, Parainema and Sarchimor producing a highly diverse output that is optimised by maintaining separation during post-harvest processing. The farm produces around 1,200 quintales of coffee on average each harvest, which equates to around 55,200kg. During harvest coffee is handpicked, with cherries being selected for colour and maturation, and processed using Washed, Anaerobic, Honey and Natural processes. Again, separation is crucial as the wet parchment is transported to Sajonia to be dried at the factory’s patios. At the dry mill coffee is quality checked, cupped, scored and assigned to be either a regional coffee or a microlot coffee.
