A closer look at anaerobic fermentation
Nearly all coffees undergo some fermentation of their fruit matter. This process occurs when yeast and bacteria begin converting the sugars and acids in the coffee mucilage (the honey-like substance surrounding the coffee beans) , generating various organic acids, carbon dioxide, ethyl alcohol, and other compounds. Producers typically attempt to control and modulate the rate of fermentation by using open tanks, buckets, water channels, and other containers to hold the coffee during this process, or by employing various techniques during the drying phase on raised beds or patios.
What differentiates fermentation in an anaerobic environment?
Anaerobic fermentation (without oxygen) is a unique method where coffee is processed in a completely sealed, oxygen-free fermentation tank. Oxygen is removed when the coffee is added at the beginning of the process, and valves on the tanks prevent oxygen from entering during fermentation while also allowing the CO2 that accumulates during the process to escape. After approximately 18 to 24 hours, the anaerobic process causes the mucilage to break down and generates a significant buildup of CO2 pressure in the tank. This pressure forces the flavors of the juicy mucilage into the coffee grounds. Once carefully removed from the tank, the coffee is dried to halt the fermentation process.
Why is she so special?
Producers are constantly seeking new methods to differentiate themselves, fine-tune their coffee profiles, and offer incredible flavor profiles to roasters and consumers alike. Anaerobic fermentation yields complex, highly expressive, and rather rare flavors. Keeping the coffee cherry in a sealed tank creates a distinct profile that some producers appreciate on its own, while others use additives with the cherries to incorporate different flavors or influence the fermentation process. This process is called anaerobic impregnation and can include spices, molasses, tropical fruits, and more.
Costa Rica Anaerobic
For many years we have maintained a special relationship with producers in Costa Rica. Each visit allows us to discover new producers, new coffees and new approaches.
Our latest visit was no exception, as it allowed us to discover the rare gem that is the Anaerobic coffee from the Sanchez family. Their passion and innovative spirit are fully expressed in this unique coffee. We are truly proud to share it with you.
In the cup, the fruity flavors of starfruit and pineapple combine with the delicate acidity and sweetness of the coffee. This coffee is ideal for pour-over brewing, a method that brings out all its subtleties and complexities.
On Candelilla and the Sanchez family
Finca Candelilla is owned and operated by seven siblings from the Sánchez family. This farm is dedicated to the production of honey and natural coffees, cultivating the Catuaí and Caturra varieties. La Candelilla was the first micromill to be established in Costa Rica and a pioneer of the micromill trend. Before creating La Candelilla, each sibling managed their own plot of land separately and delivered their coffee to a wet mill operated by a cooperative. During the 1997 coffee crisis, despite the risks and uncertainty, the family decided to pool their land and start their own watermill. After many years of planning, during the 2000/01 season, Beneficio La Candelilla processed its first coffee harvest.
