Anaerobic Coffee 101 with Los Piños Farm
Author | groundwork coffee Date | September 26, 2020
Here at groundwork, we are all about “Relationship Coffee,” a term coined by our
Chief Coffee Guy, Jeff Chean. We revel in the fact that we have the unique opportunity to create meaningful partnerships around the world. Los Piños, a family farm founded and operated by the Corales family, located in the high mountains of the "El Arenal" nature reserve in Aranjuez, Nicaragua is just that. After years of continued communication, face-to-face visits at origin, and many MANY samples, we proudly featured two coffees from the Corales Family sourced via direct trade in our 30th anniversary Birthday Blend.
The Corales Family has been producing organic coffee since 1986 (talk about dedication!) with a focus on ecological sustainability. Using heirloom cultivation methods and organic materials produced exclusively on their farm, the coffee the Corales family harvests year in and year out is certainly a labor of love. It’s also a commitment to excellence, something we champion as well. In their own words,
“We have managed to convey the message that coffee production is an art, which must be worked with dedication, thinking about our nature, our community, and our consumers. Coffee is part of our lives and it has become the way we can express to the world our effort, respect, and solidarity as a family.”
This commitment to excellence and propelling coffee forward is especially evident in their recent experimentation with multiple unique processing methods,
specifically Wine Yeast Fermentation and Anaerobic Fermentation. These efforts have resulted in some incredibly dynamic and distinctive flavor notes and this years’ anaerobic was just too good for us to pass up on! While we could type up a 100-page doctoral dissertation about the nitty-gritty of anaerobic fermentation and what it does at a chemical level, the short and sweet is that it’s a newer method of coffee production where the coffee fruit is processed in a fully sealed and oxygen-deprived environment, specifically fermentation barrels in the case of Los Piños. While essentially all coffee undergoes some degree of fermentation this specific process yields incredibly complex and unique flavor notes because it allows for farmers to have discernibly increased control over almost every part of the fermentation process!