Our latest Limited Edition coffee comes from Finca Liquidambar, located 1,550 meters above sea level and cultivated by producer Roberto Gonzales and his Carrillo family for more than a century.
The climatic conditions, precipitation, temperature and intensity of the sun are the best for growing coffee on Roberto’s farm, so the plants are grown under total or partial exposure to the sun. Once harvested, Roberto processes his cherries using Anaerobic Fermentation, an innovative processing method where the cherries are placed in an airtight tank to isolate the oxygen and enhance the controlled fermentation for 25-30 hours. A chemical reaction occurs during this period where yeast, bacteria and other microorganisms combine to break down and decompose the coffee’s sugars, creating newly formed acids that give the coffee its complex flavours and aromas.
This process must be done very carefully paying attention to the cherry selection, cleaning, correct humidity and temperature inside and outside the barrels. Controlling the time is vital to the coffee so that it is not over-fermented, which can ruin the coffee.