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.