DAYA BENSA HONEY & EL EDEN JAVA
NOTES: JUICY, TROPICAL, COMPLEX
Anaerobic coffees have rewritten the rules for Barista Competition's around the world. In the last two years the top 6 Competitors at both the USBC (United States Barista Championship) and the WBC (World Barista Championship) have utilized coffees with this style of fermentation.
As a result, this new method of processing has inspired us to create our own product that focuses on highlighting the complex acidity and vibrant fruit flavors found in these coffees. Not simply concerned with cupping scores and competition points, we believe for a number of reasons that this style of fermentation truly is the future.
In a time when the Commodity Market value for coffee is dropping lower and lower, producers are always looking for ways to maximize their earnings on a given crop. However, in order to do so they are forced to produce high scoring coffees in order to make these premiums. This is made even harder when a lot of these coffee farms do not have the high elevation required to produce the complex flavors and boutique varieties found in specialty coffee (such as Gesha, Pink Bourbon, Java).
However, in the last few years many more farms have had access to anaerobic processing, which done simply can add acidity, and complex fruit character to the cup. Anaerobic processing, in its most basic form is holding the coffee (either in cherry, or pulped) in an oxygen free environment (which can be achieved a number of ways) for an extended time in order to promote the growth of bacteria, Lactobacillus. Where, Lactobacillus is the agent that promotes acidity by producing lactic acid. The result of this is the acidification of the coffee pulp, which translates to a more vibrant coffee both on the cupping table and in the cafe.
This main benefit of this unique style of processing is that it can make coffees that are grown at low elevations taste very similar to coffees grown at higher elevations. As the global climate warms, farmers must go higher and higher up the mountain in order to achieve the same results, but for most producers this simply is not possible.
Now, however farmers can add acidity and complexity through processing and thus combat the effects of climate change, at least in the cup.
This Blend will showcase these coffees and their varying profiles from around the world. Most of these coffees that we are currently sourcing are coming from Colombia, but we are also sourcing some from Ethiopia, Costa Rica, and Peru. With some being washed, some natural and some honey.
Our first version is a blend of an Anaerobic Honey Process from Sidama, Ethiopia; blended with the ever vibrant El Eden Natural Java from Tolima, Colombia. This is a juicy and clean cup represented by the orange corner on the label. This corner will change as the flavor profile and blend components shift throughout the year.
We hope you all enjoy this adventure into what we believe to be the future of specialty coffee.
- Kyle Ramage (Co-owner | Green Coffee Buyer)
Regions: Sidama, Ethiopia & Tolima, Colombia
Process: Anaerobic Honey (Daya Bensa) & Anaerobic Natural (El Eden Java)
Elevation: 1450 - 2100 masl