Experience a piece of Colombia for yourself and taste this natural anaerobic from Coffio. In a cup of this coffee, you will find wild tones of orange, dried figs, caramel with a slight undertone of licorice, honey, and licorice.
Rogelio and Leidy Johanna Espinos grow Java and Geisha varieties at Finca La Bonita. Since they bought the farm, they've been investing in growing and processing high-quality coffees, including Anaerobic Naturals coffees like this one. They named the farm Finca La Bonita, which means "pretty" in Spanish, after the gorgeous view from the flat, picturesque farm land. Rogelio says you won't find a nicer place to work than Finca La Bonita.
The coffee, which we have been fine-tuning to perfection for several weeks, was processed anaerobically using a natural method. Anaerobic fermentation takes place in closed tanks for two to five days depending on the pH level (4 degrees), then the coffee beans are dried in the sun for two to three days depending on the temperature of the sun, starting a slow shade drying phase that can last up to 40 days. During this period, the coffee beans are regularly mixed and their moisture content is monitored and recorded.
- Altitude: 1400 m above sea level
- Farm: Finca La Bonita