BUBBLY: Colombia Anaerobic Natural
Bubbly is back! One of the all time favourites of the crew. We discovered this gem last year and decided to bring it in again this year from the recent harvest.
This is a wild coffee that's not for everyone. The extended 2-phase anaerobic fermentation results in a highly intense cup profile that is winey, juicy and floral.
In the cup, you can expect notes of bright berries, tropical candy and a long-lasting dark chocolate finish. And of course some bubbles along the way ☠️
Tasting Notes: Raspberry, Blueberry, Candy, Cacao, Hibiscus
Cup score: 88.00 ☕
This anaerobic extended fermentation Castillo variety was produced by Felipe Trujillo from Los Pinos in Colombia.
This coffee is intended for filter and is banging right now! It has quickly become one of our favourites coffees from our current offerings.
ABOUT LOS PINOS
Bubbly was produced by Felipe Trujillo at his farm Los Pinos in Santa Barbara, Antioquia. Los Pinos grows Geisha, Pink and Red Bourbon and Castillo at altitudes above 1900 masl.
Felipe is a Production Engineer, a fourth generation coffee producer and leverages his engineering expertise on farm, implementing strategies to improve the flavour and quality of his coffees. He has refined his fermentation techniques to become an industry leader in Colombia. He produces honeys, naturals leveraging extended fermentation, anaerobic processing and many other techniques, many of which were thought to be impossible in Colombia just a few years ago.
Los Pinos is specialized in innovative processing techniques and has explored various profiles since 2015. They have a portfolio of 15 different protocols, including Terzetto, Veranillo, XRF, G-Coldwashed, G-CM, PB-Frozen, Frozen Cherry, and many others.
We recommend taking a look at their Instagram account to get a feel for their innovative approach to coffee production and processing.
For Bubbly, Felipe has chosen to utilize only the Castillo variety, since it has a full body and notes of bright tropical fruits and winey notes due to the extended fermentation.
As the harvest comes to an end, Felipe first hand picks mature cherries only and uses floating techniques to eliminate lower density beans and evens the temperature in the coffee cherries before starting the fermentation.
Phase 1 - Anaerobic Fermentation
Next, the cherries are placed in closed tanks with oxygen escape valves for 7 days of anaerobic fermentation (160-170 hours depending on the temperature and PH of the mass).
Each day, the cherries at the bottom of the tank are cycled to the top to ensure all the cherries ferment evenly.
This phase ends when the moisture of the cherries reaches below 20%. This is know as the speed drying process.
Phase 2 - Natural Fermentation
Finally, the cherries are taken out of the tanks and placed on African beds during which there is a short aerobic fermentation while the moisture levels drop and the drying process begins.
This drying process takes 2 weeks until the moisture levels are below 11%.
☠️ Single origin from Colombia
☠️ Region: Santa Barbara, Antioquia
☠️ Producer: Felipe Trujillo
☠️ Farm: Los Pinos
☠️ Roast: Light/medium
☠️ Brew: Filter
☠️ Varietal: Castillo
☠️ Process: Anaerobic Natural
☠️ Tasting notes:
☠️ Altitude: 1920-2050 masl
☠️ Harvest: January 2022
☠️ Imported by: WE THE ORIGIN
☠️ Whole bean