Colombia is far and away one of the most celebrated origins in the world of coffee, specialty or otherwise. It is the fourth largest coffee-producing country by volume globally, which would already be impressive enough on its own, but the South American state is also famous for producing some of the best specialty-grade Arabica you could hope to taste. Cedar’s already spoiled us with two very special Colombian releases this year, and this latest offering has the potential to be another standout lot thanks to the unique processing method it has been subjected to: anaerobic fermentation and washed processing. 

In recent years, advanced processing methods have become quite popular in the Colombian coffee industry, and Colombian coffee producers have gained notoriety for successfully leveraging experimental new techniques to produce some incredibly unique coffees. You can get more detail provided by Cedar below, but the gist is that this coffee has undergone a rigorous fermentation process involving two stages: a 12-hour anaerobic fermentation with the flesh and skin still on, and then an 8-hour fermentation after being depulped, with lengthy oxidation stages before each fermentation. During the latter fermentation, the pulped coffee is submerged in its own fruit juice, allowing the intensely fruity flavours to seep in and mingle with the bean’s own flavour, all the while being intensified and modified by fermentation in a low-oxygen environment. 

To add to the excitement, this coffee comes from El Diviso, a well-known farm found in Colombia’s celebrated Huila region. Huila is a famous coffee producing region, both in scale and quality. Located in Southern Colombia, it is spanned by the Andes mountains, accounts for some 18% of Colombia’s total coffee production, and has produced numerous Cup of Excellence-winning coffees in the past. 

From its iconic origin to its innovative processing method, this is really a coffee to buzz about. We hope you’re as excited as we are to try it.

Phaedon's tasting notes

Living up to its reputation for distinct and surprising flavour characteristics, this coffee was quite a treat to try. Surprisingly, I enjoyed it in an AeroPress more than a pour-over, and actually loved it as a moka pot, but it's worth tasting it however you happen to brew. It has quite a vibrant acidity and effervescent mouthfeel. That serves as a sort of introduction to the medley of fruit flavours that one detects shortly after that sip is taken. I couldn't quite place the specific fruits when I was trying it out, and now wish I had Cedar's flavour notes in front of me at the time, but in some cups, I likened it to grapefruit. Whatever you happen to detect, I suspect you will enjoy it!

Cedar’s notes

“There are many layers to this coffee and we often found ourselves sipping and thinking of the colour pink. This led us to our tasting notes, on filter we picked up notes of candy floss, candied strawberry, and pomegranate. Espresso just amplified these notes with a fizzy mouthfeel. On milk we picked up soft notes of strawberry nougat sticking with the theme throughout the various brews.“

• Cup profile: Candy floss, pomegranate, strawberry nougat

Coffee details from Cedar

• Farm: El Diviso
• Producer: Nestor Lasso
• Region: Huila
• Country: Colombia
• Process:  Anaerobic washed
• Altitude: 1850 masl
• Variety: Caturra, Colombia

“We have been truly blessed with some amazing lots coming out of Colombia and once again we have to credit Sabores for their outstanding work. This time we are showcasing a new farm on our offerings, but many of you following recent barista competitions would be familiar with the famous El Diviso farm headed by Nestor Lasso. 

“Many of their lots have been showcased on the world stage and for good reason. Nestor and his small producer group have developed a reputation for methodical and wild processing techniques. Let's dive into how this particular lot gets processed:

• “First the cherries are hand picked by 70% ripe cherries and 30% pink cherries (slightly unripe) with an average of 23 Brix degrees.
• These cherries are oxidised for 48 hours before being transferred into a sealed container where it will begin a 12 hour anaerobic fermentation.
• The cherries are then pulped and the mossto (the liquid from the cherry as the coffee is pulped) is collected.
• The pulped coffee is then oxidised for 12 hours with the mucilage on before it goes through another fermentation process submerged in the mossto for 8 hours.
• The coffee is then washed with hot water to stop the fermentation process and set to dry on raised beds for 18 - 24 days.”