This one’s got a kick. Full of juicy fruit, boozy complexity and clarity that you’d expect from an anaerobic coffee from Colombia’s highlands.
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Gaitania, Tolima, is a region that is famous for volcanic soil loaded with all the nutrients that coffee trees love. The producers are an indigenous community with deep cultural roots and a history that has shaped Colombia’s social and agricultural landscape. Coffee has been part of their story for generations.
What is an Anaerobic Natural, we hear you asking?
After the cherries are picked, they are sealed in a low-oxygen tanks and left to ferment for around 50 hours. They’re then dried on raised beds in carefully controlled conditions. This process gives the beans a chance to soak up all those boozy, fruity notes as the cherries ferment.
The result? A boozy cup that’s packed full of fruity, complex flavours that’s anything but ordinary.
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