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Syrupy & Smooth with notes of Strawberry Jam, Melon & Cola

TRANSPARENCY REPORT

MEDIUM ROAST / ESPRESSO BREWING

NATURAL ANAEROBIC PROCESS

HERE FOR A GOOD TIME, NOT A LONG TIME

La Esperanza Anaerobica is the brainchild of Rodin and Jenner Villatoro. Roasted for espresso brewing, this lot is super tropical and sweet. With only ten bags available world wide, we feel priveliged to have been able to acquire two.

Seven Seeds and the Villatoro family have worked together for the last eight years. This multi-generational coffee family is well known internationally for their passion and commitment to speciality coffee. Three generations and counting, this family continue to innovate through varietal selection and processing techniques.

 

 

 

EXPLAINING THE NATURAL ANAEROBIC PROCESS

As international consumer trends changed, Familia Villatoro began to innovate with different processing techniques to meet these demands. Exporting their first ever naturally processed lot in 2013, the family now offer an incredibly diverse selection of different processing techniques.

The La Esperanza Anaerobico has undergone an anaerobic fermentation. The cherry is submerged in water, in an oxygen-less container for 32 hours. The water itself contains micro and macronutrients, as well as beneficial micro-organisms.

The intention of the application of this technique is to give producers a higher level of control over the fermentation process. Increasing the complexity of the flavour profile, whilst maintaining the sweetness and clarity of a coffee.

Producer

Rodin Villatoro

Origin

Hoja Blanca, Huehuetenango, Guatemala

Variety

Bourbon

Process

Natural Anaerobic

Quality Score

86.5

Lot Size

138kg

Altitude

1900-2000 masl

Harvest

Dec - Mar

Length of Relationship

8th year

Sourcing Partner

Direct purchase

DISPATCH & SHIPPING

We roast Monday, Wednesday and Friday, and dispatch 1 business day after roasting. We use Xpress To You overnight service for Metro Melbourne & Aus Post for Regional Victoria, Interstate & Overseas.

FRESHNESS

Fresh is, counter intuitively, too fresh sometimes. Coffee settles as it releases gas from the roasting process - as such the best time to drink is between 5-25 days after roast.

BREW YOUR BEST

Read through our recipes for brewing at home, including Espresso, AeroPress, Pour Over & Plunger.