Special Processing Series: ANAEROBIC - El Salvador FINCA EL MARTILLO Natural - Roast Date 14 October 2024

• Ripe red fruit
• Dark chocolate & confit orange
• Acetic/pickles acidity

Special Processing: Anaerobic Natural (80 hours)

Region: Santa Ana, Ilamatepec

Variety: Bourbon and Hibrido de San Francisco

Altitude: 1700 masl

FOB: USD 8,82 / kg

Importer: Nordic Approach

Rob says: Unlike traditional processing methods, which rely on oxygen during fermentation, anaerobic processing occurs in an oxygen-free environment, like big stainless steel buckets (with a pressure relieve valvue). This anaerobic environment encourages the growth of specific bacteria and yeast strains, resulting in flavor compounds that are unlike anything found in conventionally processed coffees.

So, the next time you’re in the mood for a coffee adventure, why not give anaerobic processing a try? Seek out beans from regions like Santa Ana, where the combination of soil, climate, and processing method come together to create something truly special. Who knows? You might just discover your new favorite processing method, either the washed or natural version.