All coffee goes through a period of fermentation. A time when yeast and bacteria naturally found in the environment convert the sugar and acids of the coffee fruit into different compounds like acids, alcohol, carbon dioxide and others. This is typically a short period of time and not very controlled. Anaerobic fermentation attempts to harness this step and use it to impart additional flavors and add depth to the coffee profile. This process includes putting coffee into steel drums that are sealed. This traps the CO2 that is produced from the fermentation process and keeps oxygen away from the coffee.

Where is it from?
Located in Ciudad Bolivar, Antioquia, La Reserva exemplifies the struggle that is coffee farming, but also a sign of what’s possible with perseverance. The 52-acre farm is split between two areas, and nearly half this land is within a protected nature preserve and is home for a wide diversity of plants and animals, including the endangered Andean Bear. The other half of the land lies on its own and has seen its fair share of challenges, as the previous owners were unable to maintain it due to insufficient profit from low coffee prices.

The land has now been taken over by a pioneering farmer, Juan Felipe, who looked past the abandoned plots and saw the teeming potential for specialty coffee. Noticing the fertile lands and high altitudes, between 1,600 masl and 2,000 masl, Juan took the initiative to breathe new life into this beautiful farm.

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Colombia, La Reserva Anaerobic

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