Anaerobic Coffee fermented in bags without any oxygen
Finca JEsper, Nicaragua
In recent years, coffee producers has begun to use and develop more innovative and experimental coffee processing techniques. These methods are being explored to bring out unique flavors and improve the overall quality of the coffee.
We have a special lot from Finca Jesper using Anaerobic Fermentation, a method where coffee cherries are fermented in a sealed environment without access to oxygen. This results in a unique and intense flavor profile, with notes of fruit and wine.
In Illumination from Finca Deborah you can experience Carbonic Maceration. This is a process where whole coffee cherries are fermented in a sealed container with carbon dioxide, which helps to break down the fruit and release the flavors in the coffee. This results in a bright, fruity coffee with a clean finish.
All the offerings from Finca Deborah showcase the result of a most meticulous and complex processing protocol. While they are technically natural processed coffees, Jamison's proprietary methods takes these beans to a whole new level.