Colombian Coffee Introduction to Los Pinos Estate in Antioquia, Colombia What is Anaerobic

FrontStreet Coffee Colombia Los Pinos Estate Anaerobic Natural Introduction

Colombia Los Pinos Estate Anaerobic Natural

Colombia Los Pinos Estate Anaerobic Natural

Fruit Ferment

This is a 2019-harvest anaerobic natural from Colombia's Los Pinos Estate, a special micro-lot built around a particular flavor profile. The coffee uses the Castillo variety, and its meticulous anaerobic natural process gives the beans a wealth of flavor, exceptional sweetness and real complexity.

The Los Pinos Estate anaerobic natural is unmistakable in character, exactly as both the name "Fruit Ferment" and the processing method suggest. The goal is to express as much sweetness as possible while showing off ripened fruit-wine qualities. Our approach is a fully developed light roast, which keeps the flavors intense and powerful while preserving excellent smoothness and sweetness. Through that fully developed light roast we aim to present overlapping layers of flavor and superior sweetness, holding a clear expression from high to low temperatures.

FrontStreet Coffee Recommendation

If the fruit-wine intensity of an anaerobic natural appeals to you, FrontStreet Colombia Huila is a good place to see how the same country can read very differently. A medium-dark roast from the renowned Huila department in the southern central range, it leans toward dark chocolate, nutty sweetness, moderate oils and a full body, and works in a pour-over, French press, moka pot or espresso machine.

For a more adventurous take on fermentation, FrontStreet Colombia Finca La Frontera Sidra is a double anaerobic natural. Whole ripe cherries are fermented in sealed tanks before drying, which builds rich tropical aromas of passion fruit, apricot, dried fruit and grape with an almond-like finish - especially striking when brewed as pour-over, cold brew or moka pot coffee.