Introduction to the Triple Anaerobic Fermentation Processing Method from COE Champion El Paraíso Estate in Cauca, Colombia

FrontStreet Coffee - Colombia Paradise Estate Triple Fermentation Process Introduction

Anaerobic Fermentation Processing Method

Over the past few years, anaerobic fermentation has become one of the most talked-about techniques in specialty coffee, showing up again and again on the competition stage — from national barista championships all the way to the WBC (World Barista Championship). At its core, the method involves sealing coffee cherries inside airtight containers or fermenting them underwater in washing tanks.

Because oxygen is excluded, a different cast of microorganisms drives the fermentation, producing flavor compounds that conventional processing simply cannot create. Once fermentation is complete, the cherries are moved to drying patios or raised beds for sun-drying.

Diego Samuel's Latest Technology

At El Paraíso Estate in Cauca, producer Diego Samuel Bermúdez has developed one of the most advanced processing programs in Colombia. Applying triple anaerobic fermentation to the Castillo variety, he coaxes out striking aromatics of eucalyptus and rosemary, layered over remarkably clear notes of maple syrup.

Triple Anaerobic Processing Method

The protocol is meticulous at every stage. The cherries are first fermented inside a sealed vessel at 18°C for 48 hours, then fermented a second time in their own mucilage at 19°C for another 48 hours. They are rinsed first with 40°C water and then again with 12°C water to halt the process cleanly. Drying is fully controlled at 35°C and 25% relative humidity for 24 hours, until the green beans reach a moisture content of 17%–18%. The beans then rest for 8 days, allowing the secondary aromatic compounds to fix and stabilize in the bean.

Colombia Paradise Estate Triple Fermentation

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

FrontStreet Coffee Recommendation

Colombian coffee is remarkably versatile — equally at home in an espresso blend or as a pour-over single origin, ranging from bright and fruity to deep and full-bodied. If the experimental side of El Paraíso intrigues you, FrontStreet's Colombia Borderline Estate Sidra is a great next step: it uses anaerobic natural processing to develop rich tropical fruit aromatics, and at a medium-light roast it delivers passion fruit, grape, apricot and dried-fruit flavors whether you brew it as pour-over, cold brew, drip bag or moka pot.

For a more classic expression, FrontStreet's washed Huila coffee comes from hills above 1500 meters in Colombia's most celebrated growing region. Roasted medium-dark to highlight black chocolate and nutty sweetness with a full body, it works beautifully as pour-over, French press, moka pot or espresso.