EL SALVADOR - FINCA COLOMBA - PACAMARA ANAEROBIC NATURAL
Tasting Notes: MANDARIN ORANGE - VANILLA - GREEN GRAPE
Processing: ANAEROBIC NATURAL w/ Pineapple
Altitude: 1600-1800 masl
Farm: Cafe Colomba
Fresh Harvest of an experimental microlot! This thriller comes from Mario Valliente, Sr. of Cafe Colomba in the Santa Ana region of El Salvador. If you were lucky enough to get a taste of the last release... get excited. This process included the addition of pineapples!
Airship has steadily been enjoying coffees from Mario, Sr. for almost a decade. He is not afraid of pushing boundaries in post harvest processing (one of our favorite aspects of crop production) and continues to exceed our expectations year after year. This coffee is a brilliant example of a synergetic relationship between an intriguing coffee variety and a unique post-harvest process that results in a cup you'll need to share.
What does ANAEROBIC mean and how does it relate to coffee?By definition, anaerobic simply means requiring the absence of oxygen. Much of the fermentation process within a coffee cherry is already oxygen free, however, anaerobic fermentation relates to the environment around the coffee fruit also being without oxygen.
Merely hours after being picked these coffee cherries are loaded into 50 gallon metal drums and sealed with only a small valve for carbon dioxide (the byproduct of the fermentation process) to escape without allowing oxygen to be introduced. As if that weren't intense enough... they added pineapples to feed the microorganisms active in the process. By taking oxygen out of the equation, we're able to slow down the process and allow for a wider spectrum of flavors to develop. For a culinary comparison, it’s similar to making sauerkraut or kimchi! Different from a washed fermentation that can span 12-24 hours, this anaerobic fermentation was active for 90 hours.
What is Pacamara and why is it special? The Pacamara variety is an intraspecific hybrid developed out of a breeding program housed at El Salvador's Institute for Coffee Research that started back in the 1950s. The two parents of its partial namesake, "PACA - MARA", are Pacas and Maragogipe. Both are mutations. The Pacas variety, a natural mutation of the Bourbon variety, was discovered on the San Rafael farm in Santa Ana and is prized for its shorter size and increased productivity. Whereas Maragogipe, a mutation of Typica, was sought after for its large bean size and excellent cup quality. After more than thirty years of artificially cross breeding selections and evaluating the progeny for desirable traits, the selected lines were combined to obtain the Pacamara variety, an exotic combination of productivity in the field and quality in the cup.
Historically, Pacamara has been processed as a fully washed coffee that results in a clean, yet savory and sometimes spicy profile. Flavor notes of jalapeno pepper jelly are not uncommon. A few years ago we decided to experiment with a natural process and it’s safe to say it was incredibly successful. (If you know, you know.) The sun-dried natural process highlighted the deep sweetness & complexity within the hybrid variety. We decided to take this a step further with an anaerobic natural process.
The final product results in a level of deep complexity and heightened sweetness. We taste Mandarin Orange, Vanilla, Green Grape. We know you’ll appreciate the extra time and attention Mario, Sr and our friends at Cafe Colomba took in processing this particular coffee. Cheers!