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

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 sits in Caldas Province, Colombia, at an average altitude of 1,500 to 1,600 meters. Its owner, Mr. Mauricio, is the third generation to run the farm, and he is working hard to reshape its production model by moving from commercial coffee toward specialty. He is learning to harvest and sort cherries more effectively, to improve the processing and preparation of green beans, and to refine the flavor of every lot. Thanks to his hands-on management, his willingness to study harvesting and post-processing, his attention to every detail, and his dive into experimental processing methods, the results so far have been impressive even though the work is still in the trial stage.

Anaerobic Fermentation Wine-like Process

Hand-picked, fully ripe cherries can reach 20% Brix. After impurities are removed, they are spread on raised beds under the sun to reduce the berries' moisture and raise the proportion of amino acids and sugars. To keep the cherries in even contact with air and ensure enough oxygen, workers turn them by hand twice a day during drying. Next comes 24 hours of fermentation with natural yeast underwater, then a pulper removes the skin and pulp, followed by 48 to 60 hours of anaerobic maceration. Finally the beans are moved to a shaded house for slow drying until their moisture content falls to 12%, yielding this anaerobic-fermented, wine-like coffee.

FrontStreet Coffee's Recommended Brewing Method

Recommended brewing method: Pour-over

Filter: V60

Grind size: Medium-fine

Water temperature: 90±1°C

30g of water for blooming, with a blooming time of 30s

Segments: Pour water to 120g, then pause, then slowly pour to 225g

That is, 30-120-225g

FrontStreet Coffee Recommendation

Wine-like anaerobic lots like this one are worth trying alongside the broader range of Colombian coffee, which is unusually versatile—equally at home in an espresso blend or as a pour-over single origin, with fruit-forward, full-bodied, and aroma-driven styles to match almost any taste. From Huila Province in the southern Central Cordillera, one of the country's best-known specialty regions, FrontStreet Coffee's washed Huila is grown above 1,500 meters on hills ringed by mountains where Colombia's most important rivers converge, bringing abundant water and humidity. Roasted medium-dark, it highlights dark chocolate, sweet nuttiness, a moderate oiliness, and a full body, and it works well for pour-over and French press as well as moka pot and espresso machine, so Americanos and lattes are no trouble at all.

For a more modern, experimental expression, the FrontStreet Finca El Diviso Sidra is processed as an anaerobic natural. Colombian coffee was once almost universally washed, but recent years have brought a wave of innovative methods, and anaerobic fermentation—sometimes called carbonic maceration—uses a pressure-resistant stainless steel tank in a low- or no-oxygen environment where temperature, time, and pH can all be controlled. This Sidra lot develops far more tropical fruit aroma after its oxygen-free fermentation, and at a medium-light roast it delivers complex, heady notes of passionfruit, grape, apricot, and dried fruit whether you brew it as pour-over, cold brew, drip bag, or moka pot. And if you keep a home espresso machine or moka pot, the FrontStreet specialty blend was built for consistency in a cafe setting, marrying the creamy nuttiness of Brazilian coffee with the dark chocolate bittersweetness of Colombian beans; it pulls a fine golden crema and pairs beautifully with milk for a rich, smooth latte, making it a friendly choice for beginners and a solid base for Americanos, cappuccinos, and mochas.