Colombian Geisha Anaerobic Process Villa Esperanza Estate Coffee Flavor Characteristics Villa Esperanza Estate Introduction

Colombia Geisha Coffee - La Vereda Estate

Origin: Huila Department, Colombia

Estate: La Vereda Estate

Variety: Geisha

Processing Method: Anaerobic Processing

Altitude: Above 1650m

Grade: SHB

Flavor Notes: Chocolate, walnut, ripe strawberry, soft red fruits, sweet and pleasant aftertaste.

La Vereda Department is located in the southern part of the Central Mountain Range within Colombia and is the country's most renowned specialty coffee producing region. This area consists of hills surrounded by mountains, with cultivation altitudes above 1500 meters. The most important rivers in Colombia converge here, bringing abundant water resources and moisture. Contrary to the common impression of Colombian commercial coffee as balanced and smooth, many smallholder micro-batch specialty coffees actually possess distinct regional flavor characteristics. In recent years, with the international market's emphasis on coffee quality and demands for specialty coffee, there has been a gradual shift away from the original bean size-based grading system. Instead, the focus has moved to micro-regional selections, where dozens of smallholders contribute their individual harvests to form a micro-batch for sale. This approach provides better opportunities to select many excellent specific smallholder coffees through batch-by-batch cupping.

In 1927, Colombia established the National Coffee Management Association, responsible for quality supervision. To improve coffee quality and regional certification, the Colombia Coffee trademark was created. This emblem consists of Juan Valdez, a mule, and Colombian mountains. Products meeting certification standards can be sold with this emblem as an indication of quality and origin.

Colombia Huila is the finest among Colombia's premium specialty coffees. Its balance is recognized as the best coffee, belonging to the premium high-altitude coffee beans of the Colombian state-owned company, known as Colombia's national treasure. Thanks to superior geographical and climatic conditions, Colombian coffee has consistently maintained high quality. Typically, Colombian coffee beans without special market brand names come from the National Federation of Colombia Coffee Growers, a very large federation spanning across Colombia. This federation has always been known for its strict quality control and active promotion.

Anaerobic fermentation has been a very popular post-harvest processing method in recent years. It usually involves placing coffee fruits in sealed containers or in washing tanks for fermentation in water. Different microorganisms are used during this process to create special flavors.

What is Anaerobic Processing?

The first time I heard about anaerobic fermentation was during the 2015 WBC competition, with an anaerobic fermented bean from Australia's Sasa Sestic. SASA's competition beans were placed in sealed fermentation tanks where carbon dioxide was injected to expel oxygen. In this anaerobic environment, the breakdown speed of sugars in coffee mucilage and pectin slows down, and pH values also decrease at a slower rate. The fermentation time is longer, resulting in a rounder coffee mouthfeel. Compared to aerobic fermentation, it has lower cleanliness but higher body, with more malic/tartaric acid.

The characteristics of this anaerobic processing method are:

1. A completely opaque, sealable container that can be monitored is essential.
2. The container is then sealed. Fermentation is actually a process of converting sugars into various compounds to produce alcohol and carbon dioxide, which in turn creates high pressure in the sealed container. The high pressure facilitates the absorption of flavor substances from the pectin by the seeds.
3. The container is placed indoors, and the indoor temperature must be strictly controlled. Controlling temperature and time can control the degree of fermentation in the container.
4. Finally, carbon dioxide is continuously injected into the container to expel oxygen. During the fermentation process, pH value is an important reference indicator. Temperature and pH value changes must be strictly controlled. When the sugars in the pectin and mucilage are just completely consumed, the container is immediately opened to stop fermentation, and drying begins immediately under sunlight to avoid over-fermentation.

FrontStreet Coffee's Brewing Parameters

Recommended Brewing Method: Pour-over

Filter: Hario V60

Water Temperature: 90°C

Dose: 15 grams

Water Ratio: 1:16

Grind Size: Medium-fine grind (BG 6k: 58% pass-through rate on China standard #20 sieve)

Brewing Technique:分段式萃取

Use 34g of water for a 35-second bloom. When the water flow continues in a circular motion to 135g, create a segmentation. When the water level drops and is about to expose the coffee bed, continue pouring to 240g and stop. Wait until the water level drops and is about to expose the coffee bed, then remove the filter cup. (Timing starts from the bloom) Extraction time is 2'00".

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473