Extra FILTER COFFEE - FINCA LA PEDRO - Special Processing: ANAEROBIC Natural
In our Special Processing Series we are on the lookout for coffee processing techniques which are a bit different from the more traditional methods, resulting in surprising smell and taste experiences.
- Mild on ferment
- Notes of black fruit en ylang ylang flowers
- Very balanced and clean cup
Region: Honduras Marcala
Producers: Marysabel Caballero & Moises Herrera
Processing: Anaerobic Natural
FOB: USD 9.79 / kg
Greens warehouse: Seabridge Zeebrugge
Importer: Nordic Approach
Rob says: When Anaerobic and Carbonated coffee processing popped up a couple of years ago, the taste was very unusual and so funky we couldn’t believe our taste buds and most of our clients had to get used to the strong fermented flavors and leathery smell. Over the years the processing methods became more refined and the cupping notes less extreme, with this lot from FINCA LA PEDRO being the best outcome so far for this type of processing.
A small word on Anaerobic processing. The picked cherries are placed in sealed tanks that are pressurized from CO2 buildup, and then remaining pressure and oxygen are let out using release valves. After a couple of days the cherries are laid in the open, drying on covered raised beds. It can take 20-40 days to dry depending on the temperatures.