Honduras San Vicente Noe Contreras Anaerobic Slow Dry
Tasting Notes: Ripe fruit, Tropical Fruit, Winey Chocolate Origin: Honduras Region: Santa Barbara Producer: Noe Contreras, San Vicente Growing Altitude: 1500-1900 MSAL Processing: Natural Anaerobic Slow Dry Variety: IH90, Catuai Roasting Level: Light Brewing Method: Filter Weight: 200g *Whole Bean
Anaerobic Slow Dry
ASD stands for Anaerobic Slow Dry, wherein the coffee is placed into fermentation tanks for 120 hours with the pulp, and then placed onto drying beds with a thick layer for a total time of five weeks.
An emergent process gaining rapid popularity due to the incredible and unique flavors it can produce from the process known as anaerobic fermentation.
Term of "Anaerobic"
‘Anaerobic’ is a term farmers used to describe a sealed environment. Typically the coffee is pulped as usual and then the parchment with mucilage is placed in an airtight tank, often stainless steel, with a valve to allow for off-gassing. This style of fermentation may extend the traditional timeframe of 12-36 hours by hours or even days in some cases. The types of microbes able to survive and actively participate in fermentation is limited by the lack of oxygen in the air, and is thought to substantially alter the end flavor profile.