Juan Felipe, Colombian 72 hour Anaerobic Coffee
Star nursery of dark chocolate, strawberry shrub, hibiscus & lemon-lime soda.
Why we Love this Coffee:
We try to carry coffees that everyone will love, and then we also look for coffees that are more outside the traditional box. The coffees from Juan Felipe are definitely in the latter category. We carried the 48 hour anaerobic from Juan Felipe earlier this year. This 72 hour is the same coffee but everything packs a bigger punch! It's deeply funky, its a fruit bomb, it's complex...everything you want from an anaerobic processed coffee.
More About this Coffee:
This micro-lot was sourced from small producers from the rural areas of Villamaria, Chinchina and Manizales, all in Caldas department - and personally processed Juan Felipe Aristizábal at his wet mill.
At his wet mill, Juan Felipe Aristizabal is known as the "alquimist". He personally oversees the processing of all high-quality cherries. In this process, growers delivered ripe red cherries to the mill of Aristizabal. The cherries were then sorted for quality and washed so that floaters could be removed. From there the cherries were moved to sealed tanks for the maceration process. In this lot, the cherries were left in the tank to ferment for 48 hours while highly nuanced and complex flavors developed. Afterwards, the cherries were moved to raised beds in solar dryers where they were turned 4 - 6 times per day to ensure the coffee to dried evenly in the mucilage and the skin.
The community wet mill guarantees a fixed price for cherries. It's a truly sustainable model which is unique in the region
This coffee is a complex and deeply intense flavor experience because This processing is relatively new and allows producers like Juan Felipe to offer exciting and interesting new cup profiiles through experimenting with anaerobic fermentation.
Elevation: 1800 - 2100 M
Producer: Juan Felipe Aristizabal
Variety: Caturra, Colombia, Castillo
Process: 72 Hour Anaerobic