Specialty Coffee Los Muertos Salvador Anaerobic 250g
An anaerobic novelty from El Salvador is such a fragrant coffee that you'll be amazed. If you enjoy punch and rum-soaked raisins, then this coffee is precisely for you. Beans from El Salvador have undergone a unique process of anaerobic fermentation.
This exceptional coffee will charm you with its intense notes of punch and caramel.
| Category: | Freshly roasted coffee |
|---|---|
| Velikost balení: | 250g |
| Acidita: | vysoká |
| Typ kávy: | Arabica |
| Chuť: | Karamelová, Ovocná |
| ? Země původu: | Střední Amerika |
| Cupping score: | 87 a víc |
| Velikost balení: | 75 g |
| Acidita: | 5 |
COFFEE: EL SALVADOR - APANECA ILAMATEPEC - FINCA EL LIMO - SHG EP - ANAERO
TERRITORY: APANECA - ILAMATEPEC - EL SALVADOR
Species: Arabica
Variety: icatu
Attitude: 2 000m
Harvest period: October - March
Process: Anaerobic fermenation
Drying: Patios
Roast: City light
Acidity: low
Cupping score: 87
Tasting profile: A coffee with floral aroma, flavors of punch and caramel
Anaerobic coffee is processed using anaerobic (oxygen-free) fermentation. This process is a relatively new trend in the coffee industry, offering entirely unique and diverse flavors.
Under normal circumstances, coffee beans ferment naturally in the air, where bacteria and yeasts help convert sugars in the fruit into acids. This process helps shape the final taste and aroma of the coffee.
In anaerobic fermentation, however, coffee cherries (including the bean) are placed in containers, which are then hermetically sealed. This means that any bacteria or yeasts present must ferment without access to oxygen. This process leads to the formation of different kinds of acids, which can influence the final taste and aroma of the coffee.
The result of the anaerobic process is coffee with unique flavors and aromas, which can include atypical tones such as tropical fruit, yeast, wine, yogurt, or caramel.
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