Finca El Mirador, Colombia (Anaerobic Natural) Specialty Coffee

 

Meet Alonso, the ultimate dreamer and coffee enthusiast hailing from Acevedo-Huila at his farm, El Mirador. Living with his wife, three sons, and grandkids, Alonso's daily focus is on the improvement of coffee processing—a journey he embarked on 8 years ago when he dipped his toes into the specialty coffee world. But Alonso is no ordinary coffee grower; he's a maestro in the specialty realm. What's more, he's turned his passion into a family affair, roping in friends and relatives to join the quality-over-quantity coffee revolution. As a second-generation coffee grower, Alonso's bond with the crop runs deep, and his dream it's simple – to be in this coffee game for a lifetime. 
 

Arabica Variety Caturron
Caturron is a rare genetic mutation of the Caturra variety that was discovered in Acevedo. Recently discovered in Colombia, farmers have planted it due its unique flavour profile, leaf rust resistance and relatively high yields.

 

Fermentation Anaerobic Natural
Anaerobic is a fermentation process, wherein the coffee is placed into fermentation tanks for several days with or without the pulp, and then placed onto drying beds with a thick layer for several weeks. This is an emergent process gaining rapid popularity due to the incredible and unique flavors it can produce from the process known as anaerobic fermentation. The types of microbes able to survive and actively participate in fermentation are limited by the lack of oxygen in the air and are thought to substantially alter the end flavor profile.
Our coffee has been on a wild ride! They let it loose for 150 hours of fermentation, kicking off with 36 hours of aerobic fermentation and then plunging into anaerobic environment in plastic bags. Next stop? A chill mechanical drying phase in a silo, enduring 8 days at a cool temperature below 7 degrees Celsius. Why the icy treatment? To lock in that intense flavor that brewed up during fermentation.