Coffee Anaerobic Fermentation Double Wash: Introduction to Double Anaerobic Wash Coffee Flavors

Introduction to Colombia La Granja Estate Double Anaerobic Washed Rose Valley

Double Anaerobic Enzyme Washed Processing

When discussing this coffee bean, we must mention its processing method. Anaerobic fermentation is a processing technique that has been widely used in recent years. It mimics the processing methods used for red wine. The process involves injecting carbon dioxide into a sealed container to expel oxygen, creating an oxygen-free environment that slows down the decomposition of sugars in the coffee mucilage. The pH value also decreases at a slower rate, extending the fermentation time and thereby developing better sweetness and more balanced flavors.

Double anaerobic enzyme washed processing builds upon anaerobic washed processing by adding special enzymes for a second round of anaerobic fermentation.

Colombia - La Granja Estate - Rose Valley

Country: Colombia

Region: Santander

Estate: La Granja Estate

Altitude: 1700M

Variety: Caturra

Processing Method: Double Anaerobic Enzyme Washed

Colombia Rose Valley

The dry aroma is rich and complex, with the fragrance of ripe fruits carrying hints of sweetness, along with champagne-like notes produced during fermentation.

When brewed by hand, it presents a distinctly recognizable peach flavor, accompanied by fruity notes of honeydew melon and dried strawberries. The aroma is fragrant and complex, with both fruit acidity and a silky, toffee-like body.