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In our 3rd season buying from Carlos Pola, we are excited to be sourcing several new offerings this year. First up is a beautiful and delicate Anaerobic from Ogo De Agua. This anaerobic processed coffee is more subtle in its approach than other anaerobics, and could easily be confused with a premium farmed natural coffee. With this approach, and heightened flavors of the anaerobics process are forefront in the cup, yet don't dominate its body. Sweet and vibrant on the tongue, yet subtle in its overall body character. A wonderfully sweet cup, with a floral/fruit medley finish makes this one of the best cups we have tasted this year.
Anaerobic Process: After hand picking cherries and doing a quick sort to ensure ripeness and quality, coffees go into fermentation tanks void of oxygen for 72 hours; CO2 is released through a one-way valve. After this controlled fermentation coffees go onto raised beds intact (dry process) for roughly 2-3 weeks utilizing partial sun and air to dry while being stirred often to promote even drying.
