Introduction to Anaerobic Fermentation Processing and Flavor Profile Description

Product Information

Product Name: FrontStreet Coffee Colombia Paradise Estate Double Anaerobic Fermentation Process Coffee

Origin: Cauca Province, Colombia

Roast Level: Light Roast

Processing Method: Double Anaerobic Fermentation

Estate: Paradise Estate

Altitude: 2000m

Flavor Description: Fresh strawberries mixed with yogurt, rich and delicate, honey cinnamon, intense floral notes mixed with mango, delicate and gentle lactic acidity, high cleanliness.

Anaerobic Fermentation Process

After the coffee is harvested, the beans are placed in an oxygen-free environment to ferment (usually by injecting carbon dioxide) so that they can absorb and develop better flavors. The method has something in common with red-wine making. Unlike the familiar washed, natural, or honey processes, anaerobic fermentation is still evolving and has no absolute standard.

Pour-over Equipment and Technique

Equipment: Tiamo700S (setting 4.5) + powder sieve, V60-02 + HARIO filter paper, Brewista (600cc)

Technique: 22g coffee beans, water temperature 93°C, wet the filter paper, pre-infusion for 30s, two-pour pour-over to 330cc

Tasting Notes

Dry Aroma: I would describe it as berries with oak barrel wine fragrance.

Hot: The anaerobic fermentation processing method tastes like bourbon whiskey, violet, and grape with slight acidity.

Cooled: Blackberry, floral notes, and citrus acidity.

FrontStreet Coffee Recommendation

Colombian coffee is remarkably versatile: it fits espresso blends and shines as a pour-over single origin alike, with fruit-forward, full-bodied, and aroma-driven styles all represented — something for nearly every taste. To get to know the origin, FrontStreet's Washed Huila is a good starting point. Huila Province, in the south of Colombia's Central Cordillera, is the country's most famous specialty region: a circle of hills and mountains where coffee is planted above 1,500 meters and where the country's most important rivers converge, bringing abundant water and humidity. FrontStreet's Washed Huila uses a medium-dark roast, highlighting black chocolate and the sweet aroma of nuts, with moderate oils and a full body. It suits a pour-over or a French press, and also works for moka pot and espresso machine, whether you are making an Americano or a latte.

Colombian coffee was long dominated by the washed method, but in recent years innovative processing has taken hold. Anaerobic fermentation is one such new taste experience, and it goes by several names — some call it carbonic maceration — but in simple terms it is fermentation in a low-oxygen or oxygen-free environment, usually in a pressure-resistant stainless-steel tank, where temperature, time, pH, and other data can be controlled to steer the fermentation. The best-known styles are anaerobic natural and anaerobic washed. FrontStreet's Frontera Estate Chiroso uses the anaerobic natural method: after oxygen-free fermentation the coffee develops more tropical-fruit aromatics, and at a medium-light roast it delivers complex, intensely aromatic notes of passion fruit, grape, apricot, and dried fruit whether you brew it as a pour-over, cold brew, drip bag, or moka pot.

For anyone with a home espresso machine or a moka pot, our baristas strongly recommend FrontStreet's Signature Espresso Blend, an espresso blend put together with cafés in mind. It marries the creamy, nutty aroma of Brazilian coffee with the dark chocolate bittersweetness of Colombian coffee, and pulls with fine golden crema. It pairs beautifully with milk for a rich, smooth latte and is very beginner-friendly, and it also works as the base for Americanos, cappuccinos, mochas, and other classic espresso drinks.