If you're into really funky coffees, try this Colombian blend from Foundation Coffee. Thanks to the anaerobic fermentation process used to process this coffee, the resulting cup is dominated by tropical guava, which blends with mandarin and gives the cup a refreshing freshness. The finish has a sweet undertone of cherry wine, which rounds out the coffee and provides a complex and harmonious experience. A great choice for those looking for an unusual but balanced flavor profile.
This coffee was grown by Elias and Shady Bayter on their El Vergel farm. In 1995, the Bayter family began growing avocados on the El Vergel farm, but after a drop in prices in 2006, they decided to switch to coffee. Between 2009 and 2010, Martha Bayter expanded the farm with varieties such as Catimor and Caturra. With growing interest in coffee, they began studying fermentation processes and certified the farm as "Rainforest". In 2016, they began growing specialties such as Geisha and Java and modernized the farm with innovative drying processes. Today, El Vergel is a leader in Colombia and the first farm to introduce Koji fermentation.
Anaerobic coffee processing is a method that focuses on fermenting beans in an environment with minimal oxygen access. The coffee beans are placed in containers with limited air, which promotes specific flavor and aroma profiles. This controlled and slow fermentation process allows for unique enzymatic reactions between the beans and their natural sugars, creating new and unusual flavor components. After fermentation, the beans are cleaned and dried, either in the sun or using special dryers.
- Altitude: 1350 m above sea level.