Finca Cerro Azul • Anaerobic Bourbon

Feliciano Adame is the producer of this exceptional lot. His farm, Finca Cerro Azul is situated on the southeast coast of Mexico in the Guerrero region near the city of Atoyec De Álvarez. This area, although lower in elevation, is very tropical and diverse benefitting the coffee. The combination of humidity, rains, shade, and nutrient-rich soil results in sugar-dense cherries that are then processed meticulously by Feliciano and his team. This coffee was dry-fermented anaerobically for 36 hours and then dried with the cherry skin and pulp intact for the following 15 days. It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.