Months ago in Peru, a conversation about this style of coffee process started with Tim Hill and Origin Coffee Lab. Origin had noticed that farmers where holding cherry in grain pro bags for extended times as a way to increase cup score, and alter flavor profile. This was a movement directly from the farmers and their communication with each other. A movement started with out direction from buying groups to do so.
This process was mentioned to us at Black & White Coffee, as Origin and Tim Hill knew we were interested in experimental and anaerobic processing. From this conversation came producer Italia Sanchez.
The most common critique of Peruvian coffee is its overall lack of acidity, but this coffee having been processed in "Low Impact Whole Cherry Anaerobic Washed Process" gives this coffee complex acidity and depth of flavor that highlights thedense sweetness making this an exceptional coffee.
We are so happy work with producers who are pushing boundaries and we love when we get to share these special coffees with you. We purchased the entire 18 bag lot from Origin Coffee Lab via Atlantic Specialty.
NOTES: DELICATE FLORALS, COMPLEX CITRUS, RED GRAPE
It isn't often that you truly find a producer whose coffee you love every time you blind taste them. On three separate times, while cupping with the Osito team in Garzon, Huila, Colombia; Kyle picked out this producer's coffee as his highest scoring personal favorite. All three of these coffees happened to be from one producer, Jose Martinez. It was no surprise that all three were mostly Pink Bourbon varieties which is one of Kyle's favorites. These coffees are bright, clean, fruity and floral.
Jose Martinez is a special producer whose care and attention to detail is clear. His coffees are vibrant expressions of the intermarriage of excellent processing coming alongside complex varieties. We are happy to be able to share a small portion of Jose's work with you. Jose has a long standing relationship with Phil & Sebastian in Calgary, Canada; but these lots fell outside of that relationship and Kyle was more than happy to take advantage of the timing, buying all three lots on site in Colombia.
We combined two of those lots for one release and held the highest scoring lot for a special release as well. We hope to continue this relationship and cannot wait to meet Jose in person.
In 2018 we ran into producer, Paul Kevin Doyle at SCA and loved his approach to experimental processing, variety exploration, and flavor clarity. Over the years we kept in touch and developed a friendship, constantly tasting and seeing if we could work together. Last year we had one of their CM Geshas from his Mikava Coffee Estate in the department of Risralda, Colombia. Paul’s coffee scored a 92.71 in the Cup of Excellence Colombia 2019.
This year we are even more excited to be working with the second farm from Mikava Estates called Marsella (Mar - Say- shuh), Yet another Carbonic Macerated Gesha coffee displaying that distinct "Mikava Clean" natural profile. Still with that same Panama seed stock, but this time at a price point for more people to take part, and at a volume to be around for more than a couple weeks. Not a huge lot, but we will be able to wholesale this coffee to have even more people experience what is possible with Carbonic Maceration.
Farm: Marsella Farm
Process: CM Natural
Altitude: 2000 masl
Note: We roast and ship on Tuesdays and Fridays
El Vergel - Anaerobic Natural
NOTES: PEACH JAM, RED SANGRIA, MILK CHOCOLATE
We have worked with the team at Colombian Coffee Club for the last couple years largely sourcing from pretty insane anaerobic natural coffees. Most of this has been their El Eden Java, but also some of the Gesha that they produce.
This coffee is that same intense anaerobic natural process but applied to the Caturra seeds that are planted closest to the mill. To say we are impressed with what the team at El Vergel is able to do with 1300-1450 MASL would be an understatement.
These elevations are not typical for Specialty Coffee production in Colombia, but theColombian Coffee Club seem to have unlocked the code to produce vibrant and flavorful coffees at this elevation. Much of this is due to their commitment to anaerobic fermentation. The coffee is held in sealed tanks until the PH reaches 4.5 and then the coffee is taken to raised drying beds and "intermittently" dried as naturals. The exact nature of this intermittent drying was not shared, but they believe this to be a crucial part in flavor profile creation.
The anaerobic natural process gives the coffee a huge fruit character, with peach jam, big almost boozy red wine and a lovely lingering sweet chocolate. If you like natural processed coffee and want to try something that is on another level, this is your chance at a reasonable price point.