This is our fourth year offering coffee from La Divina. Roberto Ulloa is a fourth-generation coffee producer with solid technical coffee farming skills and great passion for quality coffee. This particular coffee lot of bourbon beans was processed using one of the less common processing methods: anaerobic fermentation resulting in a final cup with low acidity, sweetness and complex cacao notes.
This bourbon anaerobic has a dense, full body packed with mellow notes such as toffee, raw sugar (panela), chocolate and some cinnamon undertones. Due to its extremely low acidity we recommend this coffee for both filter and espresso, try 15:1 water to coffee ratio to start. Enjoy slowly to discover how the flavor layers change as the coffee temperature cools down. Great option for cold brew coffee as well.
Anaerobic fermentation is a process that enriches coffee bean’s original qualities. Fermentations have been used for centuries and in coffee it means that the glucose molecules are transformed in the absence of oxygen.
Although all coffees undergo some sort of fermentation, starting at the time harvesting the cherries. This lot of coffee was processed by immersing the intact cherries in special bags with a syphon valve prevent oxygen from entering and allowed to ferment for 72 hours. After the fermentation period, the cherries were sun-dried on raised beds undergoing natural processing. Learn more about the different processing methods here.
Learn about how producer Roberto Ulloa turned a neglected piece of land into a thriving, biodiverse coffee farm producing some of the best coffees in the world. Read La Divina Farm Spotlight.