Introduction to Anaerobic Fermentation Processing and Flavor Profile Description

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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 Anaerobic Fermentation Process

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 coffee harvesting, the beans are placed in an oxygen-free environment for fermentation (typically by injecting carbon dioxide) to allow the coffee beans to absorb and develop better flavors. This method is somewhat similar to red wine brewing. Unlike common washed, natural, or honey processes, the anaerobic fermentation processing method is still developing without absolute standards.

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.