Introduction:This article provides an in-depth analysis of the "Floral Night Moon" coffee from Hacienda El Diviso in Colombia’s Huila region, processed using an anaerobic slow natural method with the Caturra variety. Fermented at low temperatures for 15 to 20 days, it delivers unique aromas and a rich, layered profile. Beyond introducing the special processing flow and fermentation details, the article also explores the characteristics of the Caturra variety—including its dwarfing advantages, disease resistance, and bright fruity acidity—offering pour over enthusiasts insights on bean selection and brewing.
Colombia consistently ranks as the world’s third-largest coffee producer, renowned for its stable supply of high-quality Arabica beans and serving as a key pillar of the specialty coffee market. Among the many regions and processing methods, the "Floral Night Moon" coffee from Huila stands out with its unique anaerobic slow natural process, capturing the attention of coffee lovers. Sourced from Hacienda El Diviso, this coffee not only showcases the distinct terroir of the Huila region but also achieves a more recognizable flavor profile through its delicate processing techniques.
The so-called anaerobic slow natural process is a special technique that has garnered significant attention in recent years. Drastically different from traditional natural or washed methods, this approach involves placing harvested coffee cherries into sealed fermentation tanks and fermenting them at low temperatures over an extended period, typically around 15 to 20 days. This fermentation process allows the sugars and acids within the fruit pulp to be released more slowly and thoroughly, resulting in complex and multi-layered aromas. After fermentation, the coffee cherries are slowly dried in the sun, which not only stabilizes the flavors but also helps maintain the quality of the green beans during storage.
It’s worth noting that the anaerobic slow natural process is not only time-consuming but also demands extremely strict control over temperature, humidity, and the fermentation environment. It requires producers to invest considerable time and expertise to ensure every step is executed with precision. The owner of Hacienda El Diviso, Mr. Ramirez, is precisely such an experienced coffee farmer. Coming from a coffee-growing family, he began engaging in coffee production at the age of 18 and accumulated years of professional experience in the city of Acevedo before managing his own farm. After several changes in ownership, he once again chose Hacienda El Diviso—a piece of land he believes holds the greatest potential.
This farm primarily grows the Caturra variety, which naturally mutated from the Bourbon variety. It features a shorter tree stature compared to Bourbon, and this dwarfing characteristic not only facilitates harvesting but also increases planting density per unit area. In addition, the Caturra variety performs excellently in terms of yield and disease resistance, maintaining stable production even under challenging climatic conditions. As a result, it can be found in many producing regions and is also a common choice on the menus of many coffee shops.
In terms of flavor profile, Caturra typically exhibits a distinct bright fruity acidity, such as the light notes of lemon and green apple, paired with a soft sweetness. Its balanced acidity and sweetness make it suitable for coffee drinkers who prefer a refreshing taste. For pour over enthusiasts, when using medium-to-light roasted Caturra, it is recommended to control the brewing water temperature between 90 to 92°C, with a coffee-to-water ratio of approximately 1:15 to 1:16, to better highlight its layered fruit aromas and acidity.
In summary, the "Floral Night Moon" coffee combines the complex fermentation technique of anaerobic slow natural processing with the bright characteristics of the Caturra variety. It is a specialty-grade coffee bean that offers both technical depth and expressive flavor. Whether you are an industry professional interested in processing methods or a coffee drinker seeking a fresh flavor experience, this coffee from Colombia’s Huila region is well worth trying and serves as an excellent entry point for understanding special processing techniques and variety characteristics.
The above content is compiled by CoffeeHunters, a coffee news website.
