”Anaerobic” Washed (60-hour fermentation in low oxygen tanks)
La Fundadora, Jinotega
Fermentation, it’s a wonderful thing. While we usually think of kimchi or kombucha, fermentation can also be a valuable tool in coffee processing. This “anaerobic” lot from Tania Ferrufino’s farm is a perfect example. Right after harvest, the cherries were pulped) and then closed into airtight tanks for 60 hours. This oxygen-deprived environment creates completely different conditions, allowing for longer fermentations and for different types of microbes to play a role. The result is a more complex flavour profile and intense aroma, compared to traditional processes. We roasted this one to highlight the rich, syrupy sweetness and the delicious toasty waffle undertone, while preserving the berry acidity.