La Claudina #1 - Colombia - Filter - Anaerobic Natural Coffee
| Weights | 1kg, 250g |
|---|
TASTE NOTES
Orange, Yoghurt, Mango
VARIETAL
Tabi
PROCESS
Anaerobic Natural
ALTITUDE
1400 - 1800 masl
This is another experimental lot from the 2020 pickings at La Claudina. Lot #1 differs from the other two as firstly it is a different varietal and secondly it is an anaerobic natural.
After picking the cherry has been fermented in water for 48 hours in locked barrels with a one way valved fitted. Oxygen is removed when
the cherry is added and the valve allows C02 to be released without any oxygen getting in. This creates a really heavy fermentation leading to very boozy flavours. After 48 hours the barrels are drained of any residual water and are placed straight onto raised beds.
The drying phase is different to all the other coffees we have bought from Juan as he and the team wanted to create a super funky profile. The first 2-3 days of drying are on raised beds with the cherry stacked in thick layers. This creates further fermentation as the moisture content is super high. After these first few days the cherry is spread into thinner layers to prevent the cherry over fermenting. The coffee is then dried for a further 10-14 days constantly being turned. The end result is a heavy natural with deep levels of fermentation.