Farm: el Vergel Estate
Process: Anaerobic Natural
Altitude: 1450 masl
Notes: strawberry kombucha, guava juice, sour beer, lychee .
This offering, like the Gesha Marcela, is a naturally processed coffee that goes through an extended process after harvesting called the anaerobic fermentation process. The anaerobic process is relatively new and involves a great deal of additional time and attention. Those overseeing the process are charged with storing the coffee in sealed containers filled with CO2 in order to increase the pressure in the tanks, while also releasing oxygen and maintaining a stable pressure throughout. The aim of this process is to use the pressure to squeeze the contents that remain on the coffee seed to get more flavor in the coffee seed. Anaerobic fermentation seems to work especially well with natural, honey, or semi-washed processed coffees, as these processes allow for varying levels of mucilage to be left on the seed during fermentation.
The anaerobic fermentation process is one that the farmers at El Vergel (the Orchard) are more than equipped to manage. This wonderful farm is located in the Department of Tolima, one of thirty-two Departments in the nation of Colombia, located in the central-west of the country, skirted by the Cordillera Central Mountains to the west and the Cordillera Oriental Mountains to the east. The farm itself is nestled in the foothills of Colombia’s most notorious volcano, Nevado Del Ruiz, otherwise known as the Black Mountain, part of the Cordillera Central Mountain Range, the central branch of the Andes Mountains in the western portion of Tolima.
This family owned farm started to work with experimental coffees and carved out a niche for themselves in order to provide a unique product while also working to improve the quality of life of the families that work together with them. One such offering is El Eden. This coffee is quite delicious, owing much of its complexity to the care it received at the farm, in all manner of processes. Another quality that makes El Eden uncommon is its varietal, Java.
It is a unique varietal coming to Colombia by way of Java, an island in the Indian Ocean and part of the nation of Indonesia. Java as a varietal was thought to be a descendant of Typica, one of the most ubiquitous coffee varietals in the Arabica species. But it’s been verified according to World Coffee Research that its genetic footprint is from the native Ethiopian landrace Abysinia, which still makes it an Arabica, just through a different shoot in the family tree.
Java El Eden, as well as the many various coffees on this farm, grow in extremely fertile soil containing special minerals leftover from the eruption of Nevado Del Ruiz in 1984. Each and every green coffee bean is single-origin, hand-picked, and carefully inspected by one of their tenured pickers. If you have the opportunity, we recommend enjoying this offering while we have it, along with its sister coffee, Geisha Marclea.