Introduction of strawberry flavor in experimental batches of anaerobic treatment

The estate is located in the city of Bol í var in Antioquia, Colombia. Juan Saldarriaga owns more than 18 hectares of coffee. The full-time staff is three, managed by Juan, and there are about 60 seasonal workers during the harvest.

The micro batch prepared by anaerobic experiment is only 5 kg. We roast 250g in batches with a small Coffeetool drum roaster for competitive coffee.

It is only composed of Castillo (Castillo) and is obtained by anaerobic fermentation, that is, fermentation under anaerobic conditions. For this kind of nano batch, the process of use is as follows:

Cherries are picked by hand all day.

In the evening, we put the coffee fruit in the sink to screen out the unqualified fruit, and then use a peeling machine to remove the skin and mucus.

The resulting beans were fermented in an airtight steel tank with water for 96 hours.

At the end of fermentation, the beans were dried on an elevated bed for three days.

Finally, remove the parchment and put the coffee beans in a 5-kilogram bag.

The anaerobic process used in this experiment is different from that tested in another Nano batch we described earlier because the pulp was completely removed before fermentation. In the cup test, this can have a big impact: in this case, they taste like strawberries, green apples and almond milk.

The roasting features we developed for this coffee are lightweight and respectable and are designed for exquisite filter extraction.

Country of origin: Colombia

Region: Ciduad Bolivar, Antioquia

Farm: Claudia Manor

Altitude: 1320-1870 m

Variety: Castillo

Processing method: anaerobic fermentation for 96 hours

Cup test flavor: strawberry, green apple, almond milk