What is Anaerobic Double Fermentation Processing? How to Make Colombian "Rose Valley" Anaerobic Fermented Coffee

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FrontStreet Coffee Introduces the Anaerobic Processing Method

The anaerobic processing method is a special processing method distinct from the general three major processing methods. Hand-picked bright red coffee cherries are placed in stainless steel containers, carbon dioxide is injected into the stainless steel barrels, and carbon dioxide is used to isolate oxygen, allowing coffee beans to ferment with beneficial microorganisms. Throughout the entire process, humidity, temperature, and gas are controlled. Some people also call it the whole fruit anaerobic processing method.

FrontStreet Coffee · Colombia Rose Valley

Colombian coffee is one of the few single-origin coffees sold worldwide that bears a country's name. In terms of overall quality, it has received praise that other coffees cannot match. Compared with other producing countries, Colombia is more concerned with developing products and promoting production. It is this point, combined with its superior geographical and climatic conditions, that makes Colombian coffee high-quality, delicious, and renowned worldwide.

Colombian coffee has strong regional characteristics. The country's coffee producing areas are located in the Andes Mountains, where the climate is mild and the air is humid.

Colombia has three Cordillera mountain ranges running north-south, extending right into the Andes, and coffee is planted along the highlands of these mountain ranges.

The mountain terraces provide diverse climates, making it harvest season year-round here, with different types of coffee ripening successively at different times. Fortunately, unlike Brazil, Colombia doesn't have to worry about frost damage. These beautiful coffee beans can grow with refinement and elegant posture, like wealthy children wearing jade pendants and neck collars, allowing every part of their body to be boldly abundant while freely absorbing the essence of heaven and earth, growing peacefully and repeatedly in those Andes Mountains.

La Granja Estate is located in the Santander region of Colombia. The farm owner Vargas has been growing coffee at La Granja for up to 20 years. At La Granja, only fully mature, bright red coffee cherries are selected for picking. Through washing, defective anaerobic fermentation is removed and placed in special enzyme groups for fermentation. At the same time, great attention is paid to the drying process of coffee beans, avoiding excessive temperatures during drying and adopting a slow drying method. This FrontStreet Coffee Colombia Rose Valley bean uses the anaerobic dual-enzyme washed processing method.

Anaerobic fermentation is a processing method that has been used more frequently in recent years. Its process involves injecting carbon dioxide into a sealed container to expel oxygen inside. In an oxygen-free environment, it slows down the decomposition speed of sugars in coffee fruit pulp, and the pH value also decreases at a slower rate, extending the fermentation time to develop better sweetness and more balanced flavors.

Dual anaerobic fermented beans have been a major trend in the past two years. This special processing method provides cleaner aftertaste and more special, personalized flavors for the beans.

From the moment they enter the grinder, the force of the grinding wheels cuts the coffee beans into fine powder. The flavor compounds in the coffee contact with oxygen, rapidly spreading across the counter, rushing into the nasal cavity, stimulating every bit of olfaction.

Although called "Rose Valley," it smells of sweet peach aroma, sweet but not cloying, just right to evoke the taste of seasonal peaches still lingering on the lips.

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