Introduction:The double anaerobic enzymatic washed coffee produced by Finca El Gran Árbol in Santander, Colombia, combines high-altitude terroir with a unique processing method to deliver a layered and complex flavor experience. This article delves into the geographic advantages of the region, the characteristics of the Caturra variety, and the key steps of the double anaerobic enzymatic washed process, while also detailing its aroma, acidity, and flavor profile to help coffee enthusiasts better understand the brewing and tasting essentials of this distinctive bean.
The Santander region in northern Colombia, with its unique microclimate and soil conditions, produces coffee beans with intense body and a long-lasting aftertaste. Coffees from this area often exhibit distinct herbal and green vegetal notes, making it one of the sought-after origins for those exploring specialty flavors.
Located in Santander, Finca El Gran Árbol sits at an altitude of approximately1700 metersabove sea level. This elevation not only extends the ripening period of the coffee cherries but also contributes to denser fruit flesh and greater flavor complexity. The farm primarily cultivatesCaturra, a classic Central American Arabica variety known for its bright acidity and well-balanced profile.
Finca El Gran Árbol employs a specialdouble anaerobic enzymatic washed processing method, which combines anaerobic fermentation with enzymatic activity. By controlling oxygen exposure, temperature, and humidity, this method guides the development of more complex aromatic compounds during fermentation. Compared to traditional washed processing, it imparts a sweeter, more nuanced profile with distinctive vegetal undertones.
In cupping, this coffee exhibitsintense aromatic expressionalong with moderate acidity, delivering a full-bodied and highly distinctive taste. On the palate, the first impressions are fresh and naturalgrassy and green vegetalnotes — a trait not uncommon in high-altitude Caturra coffees, but rendered more vivid through double anaerobic processing.
For coffee enthusiasts eager to experiment with different processing methods and explore unique flavor profiles, this double anaerobic enzymatic washed lot from Finca El Gran Árbol is an excellent choice for pour over practice. It is recommended to use a medium-light roast level, with a brewing water temperature of90~93°C[NL], employing a1:15 to 1:16 coffee-to-water ratio to fully highlight its refreshing herbal character and subtle sweetness in the finish.
Overall, this coffee from Finca El Gran Árbol in Santander not only showcases the regional identity of northern Colombia but also, through its specialized processing technique, offers an experimental take on the Caturra variety. Whether as a variation on your everyday brew or as an introductory exploration of anaerobic methods, it’s definitely worth trying.
The above content is compiled by CoffeeHunters, a coffee news website.
