Colombia - Tangara - Anaerobic Natural

Tasting Notes: STRAWBERRY JAM - CRANBERRY - SUGAR CANE 

Variety: Caturra & Colombia 

Processing: ANAEROBIC NATURAL 

Origin: La Plata, Huila, Colombia 

What does ANAEROBIC mean and how does it relate to coffee?By definition, anaerobic simply means requiring the absence of oxygen. Much of the fermentation process within a coffee cherry is already oxygen free, however, anaerobic fermentation relates to the environment around the coffee fruit also being without oxygen. 

Merely hours after being picked these coffee cherries are loaded into 50 gallon metal drums and sealed with only a small valve for carbon dioxide (the byproduct of the fermentation process) to escape without allowing oxygen to be introduced. By taking oxygen out of the equation, we're able to slow down the process and allow for a wider spectrum of flavors to develop. For a culinary comparison, it’s similar to making sauerkraut or kimchi! Different from a washed fermentation that can span 12-24 hours, this anaerobic fermentation was active for 90 hours. 

The final product results in a level of deep complexity and heightened sweetness. We know you’ll appreciate the extra time and attention taken to produce this unique coffee! 

For even more of an adventure, try our Colombian Couples Retreat!

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