COE Champion from Cauca: Colombian El Paraiso Triple Anaerobic Fermentation Process

FrontStreet Coffee - Colombia Paradise Estate Triple Fermentation Processing Method Introduction

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In recent years anaerobic fermentation has become unmistakably popular in coffee, turning up again and again in competitions such as the CBC (China Barista Championship) and the WBC (World Barista Championship). The method starts by placing whole coffee cherries into sealed containers, or into washing tanks for a water-based fermentation.

Different microorganisms are used along the way to build unusual flavors, and once fermentation is complete the cherries go out to dry in the sun.

This lot comes from Paradise Estate and represents the latest processing research by Mr. Diego Samuel. By subjecting Castillo coffee to a triple anaerobic fermentation, he produces very prominent notes of eucalyptus and rosemary, with clear maple syrup running through the flavor.

Triple Anaerobic Processing Method

Fermentation in a valve at 18°C for 48 hours, then fermentation in mucilage at 19°C for 48 hours, followed by a rinse with 40°C water and a thorough rinse with 12°C water. The beans are then dried under controlled conditions at 35°C and 25% humidity for 24 hours, until the green coffee reaches 17%-18% moisture content, and finally rested for 8 days so the secondary aromatic compounds present in the coffee can stabilize.

Colombia Paradise Estate Triple Fermentation

• Region: Cauca
• Variety: Castillo
• Processing Method: Triple Anaerobic Fermentation
• Altitude: 1700m
• Flavor Notes: Rosemary, Eucalyptus, Maple Syrup

In Summary

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FrontStreet Coffee Recommendation

If the wild, herbal character of a triple anaerobic lot appeals to you, FrontStreet Coffee's Colombia Huila is a good next step in the same origin. Huila is the country's most famous specialty coffee province, and this washed lot is roasted medium-dark, which plays up black chocolate and sweet nuts along with a moderate oiliness and a full, creamy body. It handles a pour-over or a French press beautifully, and it is equally at home pulled through a moka pot or a home espresso machine for an Americano or a latte.

For something more experimental, FrontStreet Coffee's Colombia Frontera Estate Sidra is processed as an anaerobic natural. After fermenting without oxygen, the coffee converts into far more tropical fruit aroma, so a medium-light roast shows complex, intense notes of passion fruit, grape, apricot, and candied fruit across a pour-over, a cold brew, a drip bag, or a moka pot. If you need an espresso blend instead, the FrontStreet signature blend pairs Brazil's creamy nut sweetness with Colombia's dark chocolate bittersweetness, pulling a fine golden crema that is ideal with milk for a rich, smooth latte and friendly to beginners as the base for an Americano, cappuccino, or mocha.