|Origin:||Usulutan, El Salvador|
We are very excited to release this very special coffee from one of the top farms in El Salvador. Gilberto Baraona was a visionary that was not only very passionate and organized, he also took big risks to push coffee qualities high up to a level previously unseen in his country. He held the record in Cup of Excellence wins. Over the past years, Gilberto has worked with many leading coffee people across the globe. One of his projects was his anaerobic processing for which he bought large fridges to stabilize temperatures during the process.
Our Orange Bourbon lot was processed using Gilbertos special anaerobic techniques. The resulting flavour profile is astonishing: Notes of nougat, raspberry, white chocolate and dates. Rounded off by a juicy hibiscus acidity.
Gilberto Baraona sadly passed away due to COVID-19. Our dear friend and coffee partner has been a shining beacon of El Salvadors coffee industry and beyond. Over the past ten years he had established one of the word´s top coffee farms with a varietal program that many dream of. His passion, dedication for detail and determination took him from being Mr Pacamara to Mr Cup of Excellence: Gilberto is holding the record in CoE trophees.
With our coffee we want to celebrate Gilbertos unique personality and his drive to push coffee qualities to another level. Hear Gilberto in his own words here.
In the early 18th century the French brought Typica arabica coffee to the island of Reunion ("Ile Bourbon"). The plants adopted to the terroir and mutated into the Bourbon Variety, which was 20-30% more productive than Typica. From Ile Bourbon, it then spread into many regions with colonisation.
The varietal has wide leaves with wavy edges. The fruit is thick and smaller than other cultivaers. Main colours are red or yellow. Orange Bourbon is a natural mutation of Red Bourbon and it was first found in El Salvador.
Bourbon is valued for its complex acidity and wonderful balance. It often has a sweet, caramel quality and nice and crisp acidity but can present quite distinct flavours depending on where it is planted. El Salvador Bourbons tend to display butter, toffee and fresh pastry.
Anaerobic fermentation is a processing method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank.
After selective handpicking of fully ripe cherries, they are checked in water basins to sort out underripe floaters. Coffees enter the anaerobic process in depulped cherries (honey). The beans are placed in air-sealed barrels or stainless steel tanks that need to be in a cooler environment (wind or even fridges), as the fermentation process creates heat.
After around 18-24 hours, the anaerobic process has started causing a breakdown in the mucilage and a buildup of CO2 pressure in the tank. This pressure forces the flavours of the juicy mucilage into the coffee parchment. Pressure is released through one-way valves at the top of the barrel - or oftentimes released through pipes that surpass water basins. The anaerobic fermentation has many levels and can take up to 120 hours, sometimes even 240 hours.
The types of microbes able to survive and participate in fermentation is limited by the lack of oxygen. The result is a very expressive flavour profile that oftentimes has notes of cinnamon, bubble gum or poached pear.
Once carefully removed from the tank, the coffee is dried to ensuring a halting of the fermentation stage. This experimental process yields unexpected and complex flavours, while also giving the producer great control over the sugars, temperature, pressure, pH and length of the ferment.