Javier Rubio - Anaerobic Natural
ROAST | LIGHT MEDIUM
ORIGIN | GAITANIA, TOLIMA, COLOMBIA
NOTES | ORANGE, STRAWBERRY JAM, RED FRUIT-BY-THE-FOOT, GRAPE CANDY, MILK CHOCOLATE
This year we've had some excellent coffees brought to us through a newer exporting partner, Cofinet. Cofinet is based in Colombia and specializes in connecting innovative producers with roasters willing to take some risks. Many of the coffees they offer use high-impact fermentation and other experimental processing techniques to drive creative new flavors. This promotes additional high revenue streams for producers who want their coffee to stand out in the specialty space.
This particular coffee we purchased through Cofinet was grown and produced by Javier Rubio at Finca El Líbano. This microlot is comprised entirely of the Yellow Bourbon variety, identifiable by the distinctive yellow color of coffee cherries at peak ripeness.
Javier carefully selects for ripe cherries before using a two-step fermentation process to highlight the inherent sweetness and citrus profile of the Yellow Bourbon variety. Cherries undergo a 14-hour anaerobic fermentation before being pulped and dry fermented for an additional 30 hours. Finally, the coffee is dried on raised beds to achieve an ideal internal moisture content.
We were incredibly impressed with the sample roast of this coffee and we can't wait to get it out into the world! We taste complex and sweet citrus complemented by strawberries and red Fruit-By-The-Foot. There is additional grape sweetness present in the cup and the finish is smooth milk chocolate.
Producer | Javier Rubio
Farm | Finca El Líbano
Process | Anaerobic Natural
Variety | Yellow Bourbon
Elevation | 1600 - 1650 masl