ROAST | MEDIUM
ORIGIN | ETHIOPIA (Worka Chelbessa) | COLOMBIA (Campos Roa)
NOTES | JUICY, TROPICAL, COMPLEX
Anaerobic coffees have rewritten the rules for Barista Competitions 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. This style of fermentation can add acidity and complex fruit character to the cup. Anaerobic processing, in its most basic form, is holding the coffee in an oxygen-free environment for an extended time (the coffee can be in a whole cherry form or pulped to remove the skin beforehand). There are a number of ways to create an oxygen-free environment, but the goal is to promote the growth of Lactobacillus. Lactobacillus is a naturally occurring strain of bacteria that converts sugars found in the coffee fruit into 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.
The 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 reach temperatures ideal for growing the best coffee. For most producers, this simply is not possible.
Now, farmers can add acidity and complexity through processing and thus combat the effects of climate change, at least in the cup.
The Future 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.
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: Yirgacheffe, Ethiopia | La Plata, Colombia
Process: Anaerobic Washed
Elevation: 1450 - 2200 masl