As we all know, the way coffee is processed has a significant impact on the flavours that end up in the cup. Two fascinating methods that are not often talked about too much are Natural Anaerobic Fermentation and Natural Classic Fermentation. We have a new selection from Rwanda on the way and we want you to know what to expect.
1. Classic Natural Fermentation
In the classic natural process, coffee cherries are picked and then dried with the fruit still on the bean. The fruit's sugars and pulp influence the flavour during drying. This method gives the coffee a fruity, sweet, full-bodied profile with rich, bold notes.
Our go-to flavour profile: We look for deep, fruity, and sometimes wine-like flavours. Most often, they have a heavy body and a rustic profile but with a sweet aftertaste.
In the classic natural process, coffee cherries are picked and then dried with the fruit still on the bean. The fruit's sugars and pulp influence the flavour during drying. This method gives the coffee a fruity, sweet, full-bodied profile with rich, bold notes.
Our go-to flavour profile: We look for deep, fruity, and sometimes wine-like flavours. Most often, they have a heavy body and a rustic profile but with a sweet aftertaste.
2. Natural Anaerobic Fermentation
After the cherries are picked, they are placed in sealed tanks without oxygen (anaerobic) for 48 to 72 hours. In this controlled environment, microorganisms work their magic, increasing the complexity of the coffee. The result is a coffee with a more lactic or alcoholic profile, more powerful flavours, marked acidity and notes of tropical fruits, which creates intensity.
Our go-to flavour profile: We look for unique and intense flavours with marked lactic-citric acidity. Expect notes of tropical fruits and alcoholic distillates like whiskey but with more clarity than in classic natural fermentation.
Both methods produce outstanding coffees, and we are highly satisfied with our selection. Pre-shipment samples are being sent out starting today. Request your free samples by sending a PM.
Rwanda is coming!
After the cherries are picked, they are placed in sealed tanks without oxygen (anaerobic) for 48 to 72 hours. In this controlled environment, microorganisms work their magic, increasing the complexity of the coffee. The result is a coffee with a more lactic or alcoholic profile, more powerful flavours, marked acidity and notes of tropical fruits, which creates intensity.
Our go-to flavour profile: We look for unique and intense flavours with marked lactic-citric acidity. Expect notes of tropical fruits and alcoholic distillates like whiskey but with more clarity than in classic natural fermentation.
Both methods produce outstanding coffees, and we are highly satisfied with our selection. Pre-shipment samples are being sent out starting today. Request your free samples by sending a PM.
Rwanda is coming!
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