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 have to mention its processing method. Anaerobic fermentation is a technique that has been widely used in recent years. It mimics the methods used in red-wine making: carbon dioxide is injected into a sealed container to expel oxygen, creating an oxygen-free environment that slows the breakdown of sugars in the coffee mucilage. The pH value also falls more slowly, extending fermentation time and thereby developing better sweetness and more balanced flavors.

Double anaerobic enzyme washed processing builds on 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 fruit carrying hints of sweetness, along with champagne-like notes produced during fermentation.

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

FrontStreet Coffee Recommendation

If fermentation-driven flavors are what you are after, FrontStreet Coffee has a natural next step. FrontStreet Coffee's Finca La Divisa Sidra is a Colombian coffee processed with anaerobic natural fermentation, which converts the beans into richer tropical-fruit aromatics. Roasted medium-light, it delivers a complex, intensely aromatic cup of passion fruit, grape, apricot, and preserved fruit, and it can be brewed as pour-over, cold brew, drip bag, or in a moka pot.

To understand the more classic side of Colombia, FrontStreet Coffee's water-washed Huila — from the country's most famous specialty region, where the central cordillera and its rivers create abundant water and humidity above 1,500 meters — is roasted medium-dark to emphasize dark chocolate and nutty sweetness, moderate oils, and a full body. It suits pour-over and French press, and it also works in a moka pot or espresso machine for Americanos and lattes.

And if you keep a home espresso machine or moka pot, FrontStreet Coffee's specialty espresso blend combines the creamy nuttiness of Brazilian coffee with the dark-chocolate bittersweetness of Colombian coffee, pulling with a fine golden crema and pairing especially well with milk for a rich, smooth latte, while also serving as a base for Americanos, cappuccinos, and mochas.