哥倫比亞 La Aldea 粉紅波本 雙重厭氧水洗

關於厭氧發酵處理法

厭氧發酵處理法，狹義的定義又稱為二氧化碳浸漬法，此處理法源於葡萄酒，原理是葡萄發酵過程中二氧化碳氣體會逐漸增加，進入無氧狀態，厭氧菌為優勢的發酵狀態使葡萄自有糖分轉換成酒精的過程，釀造出口感柔和、風味清爽、且擁有特殊香氣的酒體，咖啡的處理由於與釀酒的製程不同，需要爭取短暫的咖啡發酵時間，所以過程中直接使用定壓的二氧化碳打入密封的槽體之中，使咖啡果實完全進入無氧的狀態進行發酵。

About Finca La Aldea

Finca La Aldea is located in San Agustin, Huila, Colombia and run by Wilson Ordoñez. The farm sits at an elevation of approximately 1,850 m.a.s.l. and consists of 15 hectares in total. Of those 15 hectares, the farm is divided up between the family, with Wilson managing 4 of those hectares, of which 2 are currently in production; 1 Ha of Pink Bourbon and 1 Ha of Caturra and Castillo, mixed. This lot is comprised of 100% Pink Bourbon. In prior years, the farm produced mostly conventional coffee, but Wilson saw the opportunity in specialty and has been working year over year, to convert the entire farm and is constantly experimenting and working on new processes. At first, it was a difficult task convincing his Mother, of a past generation not accustomed to this style of processing coffee (nor non-traditional varieties) but seeing his recent results (including 4th Place in our Huila Magico Competition in 2020!), she has since jumped on board and they are actually working on a plan together to plant an additional 5 Ha of solely exotic varietals (Geisha, Laurina, etc.). In addition, due to the low coffee prices of recent years, Wilson noticed a lot of high elevation farms nearby with great varieties, effectively either abandoned or whereby the producer sells “mojado”. This means they don’t take the time to dry the coffee and sell it in the town wet, accepting a lower price. These coffees are typically lower quality, as the producers don’t put the same effort into picking and processing. Wilson has struck deals with many of these producers to buy their cherries and process them at his wet-mill and under his drying protocols. This allows him to control the variables and produce the same level of quality as if it were trees from his own farm.

 When the cherries are brought to the wet mill, there is first a manual selection whereby they remove the immature and over mature beans. Afterwards, the coffees are fermented anaerobically in cherry for anywhere between 24 and 36 hours, based on the weather. They are then de-pulped and anaerobically fermented again, for an additional 72-96 hours, also depending on the weather (if the days are warmer, less hours and if the days are cooler, more hours). Upon washing, the coffee is dried in a greenhouse structure for anywhere from 12-20 days.