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Introduction to Finca Muya, Caldas Province, Colombia - Anaerobic Fermentation Wine Flavor Process Description

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account cafe_style) Finca Muya, Caldas Province Finca Muya is located in Caldas Province, Colombia, with an average altitude ranging from 1500 to 1600 meters. The owner Mr. Mauricio is already the third generation, and he works hard to improve the estate's production model, attempting to transform from commercial production to

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

Muay Estate in Caldas Province

Muay Estate is located in Caldas Province, Colombia, at an average altitude of 1,500 to 1,600 meters. The owner, Mr. Mauricio, is already the third generation to run the estate. He is working hard to improve the estate's production model, attempting to transition from commercial to specialty coffee. He is learning how to effectively harvest and select coffee cherries, improve the processing and manufacturing of green beans, and optimize the flavor of each bean. Through Mr. Mauricio's dedicated management and transformation, active learning in harvesting and post-processing, careful attention to every detail of coffee production, and diving into the field of special processing methods, although still in the experimental stage, the results of this phase have already been impressive.

Anaerobic Fermentation Wine-like Process

Hand-picked fully ripe coffee cherries can reach a Brix of 20%. After removing impurities, they are placed in a high shed for sun exposure to reduce the moisture content of the berries and increase the proportion of amino acids and sugars in the berries. To ensure the coffee cherries have uniform contact with air for sufficient oxygen, during the sun exposure process, they need to be manually turned twice daily. This is followed by 24 hours of underwater natural yeast fermentation, then using a Pulper to remove the skin and pulp, followed by 48-60 hours of Anaerobic Maceration reaction. Finally, the berries are placed in a sunny house for slow drying in the shade until the moisture content of the berries drops to 12%, resulting in this anaerobic fermentation wine-like processed coffee bean.