Colombia – Chapata

The Anserma cooperative brings together over two thousand small scale farmers for whom coffee is a way of life. To protect the quality of their finest microlots, they built temperature controlled warehouses in Anserma to shield the coffee from fluctuations in heat and humidity. Luis Miguel embraced innovation by investing in a specialized Nuna Coffee drying box. This technology allows for precise regulation of temperature and humidity, which is crucial in the unpredictable climate of the Colombian Andes. As a result, Anserma can produce high‍-‍clarity natural coffees a feat that was previously very risky in this region due to frequent rains.

The processing of this lot began with strict sorting at the central station, selecting only the ripest cherries. After washing, the whole cherries were placed in sealed barrels and fermented without oxygen for 96 hours. This long fermentation is responsible for the coffee’s complexity and distinct vinous character. The coffee was then moved to the Nuna drying box, where it dried at a constant temperature between 35 and 40 °C for 100 to 120 hours. This controlled drying process ensures the beans retain clear, sweet tasting notes of chocolate‍-‍covered cherries.

The Castillo variety is highly popular in Colombia for its resilience and stability. Combined with modern natural processing and long barrel fermentation, its profile transforms from classic chocolate bases to a rich fruitiness reminiscent of orange wine.