Montes de Tatamá Anaerobic Coffee

(earns 55 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Fruity Flavours / Notes
Fruits
Natural Flavours / Notes
Natural
Apricot Cocoa Coffee Flavours Honey Hops & Boozey Milk Chocolate Peach Prune & Plum
Flavours & Notes
Quick Details
Origin(s): Colombia Spain
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Thin
Mouthfeel
Full Bodied
Medium Balanced
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Espresso Roasted for Filter
Processing Method: Anaerobic Pulped Natural
Cupping Score: You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
Montes de Tatamá Anaerobic Coffee

The farm owned by Ricardo Castilla is located in the region called Santuario, Risaralda, next to the top of Mount Tatamá, a word that means the grandfather of rivers. Two years ago we were visiting and the truth is that this farm is a true paradise since it is close to a protected forest reserve of more than 60,000 hectares. The arrival can be difficult due to its high slopes and fractured roads, but it is really worth visiting to feel the energy that accompanies this farm at its more than 2,000 meters high. Santuario is a beautiful town attached to the western mountain range of Colombia and 1 hour from Pereira where Ricardo and Fran, our roaster, were having a delicious hot chocolate.

This batch undergoes airless bag fermentation for 24-48 hours at low temperature before being pulped. Subsequently, it is pulped and passed into buckets where the coffee is fermented without oxygen. In addition, microorganisms (lactic acid bacteria) are added and it is left to ferment for 48 hours. Later it is dried in the sun in parabolic dryers.

In addition to the exceptional conditions where this coffee grows, Ricardo and Juan have anaerobically fermented this batch. This has meant that we can find lactic notes that remind us of peach yoghurt along with a marked aroma of cocoa beans. A sweet and honeyed body accompanies these aromas with a long and pleasant aftertaste with notes of dried fruit such as plum and apricot.

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