Colombian EL Danubio Anaerobic Natural Process
Region: Concordia, Antioquia, Colombia
Grower: José Giraldo
Farm: El Danubio
Altitude: 1480 masl
Acidity: Low and Sweet
Body: Full and Well Rounded
Tasting Notes: Honey, Ripe Green Apple, Caramel
Process: 1 - Harvest fruit with a focus on cherries with 22% brix (sugar content)
2 - Float the cherries to remove impurities
3 - Put cherries in stainless tanks, which are in a temperature controlled room
4 - Pump the tank with CO2
5- 42 hours of dry anaerobic fermentation under 68 degrees F. Next the beans undergo 72 hours of pre-drying (dehydrating at 95 degrees F) in full sun and then 25 days of shadow drying on raised African Beds (suspended screen beds that allow air to circulate around the beans).
This fermentation process releases the subtle flavors described by experts but rarely perceived by the average coffee drinker. You can tell this coffee is special from the first whiff of the green coffee beans. The notes and highlights are even more evident upon a light to medium roasting.