Sideyard Coffee: November 12: Colombia 🇨🇴 Anaerobic Fermentation Natural 🍋🍓
Hello Sideyard Friends,
This week we have an experimental process coffee, from the producer Juan Felipe Aristizabal in Colombia. It's a combination of anaerobic fermentation and natural/dry processing. It starts with a technique borrowed from wine making, whereby the ripe, sorted, cherries are submerged in a sealed tank of water for 24 hours. In coffee this particular anaerobic process is called "carbonic maceration." The fermentation process continues while the cherries are dried with the seed in tact on drying beds. Once most of the moisture has evaporated, the dried fruit is then removed from the seeds, sorted again, and ultimately bagged up for sale and export.
In the cup, the natural process flavors are refined and led by tropical fruit and citrus. In the finish and aftertaste it takes a slight turn toward a darker caramel note. It's a slightly lighter roast, which means I'm personally taking easy on the heavy cream. :)
Cheers,
Ryan