Donkey Estate Anaerobic Slow Dry Natural Coffee - Is Anaerobic Slow Dry Natural Coffee Delicious?
FrontStreet Coffee · Introduction to Donkey Estate Anaerobic Slow Natural Coffee
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Record-Breaking Achievement
In the 2019 competition, the natural coffee scored 95.25 points, while its washed coffee scored 95 points, setting new records in both categories. The previous record was set by Elida Estate one year ago.
The Anaerobic Slow Drying Method
To achieve the highest record for natural coffee, the Lamastus family used the anaerobic slow drying (ASD) method to ferment the coffee before natural processing.
Wilford and his team fermented the coffee in anaerobic tanks for 5 days, then slowly dried the coffee over a period of 5 weeks.
Expert Insights
"Most coffee is air-dried within two to three weeks. We ensure that the coffee is dried over a longer period while carefully ensuring that its flavor remains clean," Wilford Lamastus Jr. told Global Coffee Report.
Flavor Profile Analysis
"The combination of anaerobic fermentation and slow drying" creates a new flavor profile for coffee from altitudes below 1700 meters or non-Geisha varieties, transforming the cup and creating intense wine and grape flavors, along with some cocoa notes. However, in coffee from high-altitude areas, the changes are more subtle. There is an elegant, subtle red wine flavor, or a cherry liqueur sensation, that helps increase the coffee's complexity without losing its various flavor notes. In other words, it remains a clean Geisha."
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