Colombia San José Heirloom Anaerobic Natural

Introducing Klatch Coffee’s limited-time Colombia San José Heirloom Anaerobic Natural, a new addition to our Pearl Reserve Collection. This fruit-forward coffee from the Risaralda region of Colombia boasts flavor notes of raspberry, strawberry, and jasmine. “It’s one of my favorite coffees we’ve had recently,” shared one of Klatch Coffee’s main roasters, Juan Arias. “It’s bright and fruity, and has a really smooth finish.” Its fruity floral tones come from the region itself, the coffee’s varietal, and the coffee’s 48-hour anaerobic natural processing.

How does the region contribute to the flavor profile?

The Colombia San José Heirloom Natural is grown at 1700 masl (meters above sea level), a high elevation that allows the coffee cherries to grow more slowly. The slower growth of these cherries allows them to mature for longer, leading to denser, more acidic, complex beans that are oftentimes brighter, more floral, more citrusy, and fruitier. Additionally, much of the soil in Colombia is volcanic, packed with nutrients such as magnesium and potassium, which further allow the coffee plants to thrive.

Finca San José 

Finca San José, or the San José farm, tells a beautiful story of an immigrant family full of hard working, loving people. Mr. Gilberto and Mrs. Fabiola first moved to Santa Rosa de Cabal in 1934, emigrating from the Jardin Antioquia area. Once they arrived, they purchased a small piece of land in the region. The family worked hard in the field, and with the region’s economy revolving around agriculture and coffee, Mr. Gilberto eventually expanded their land by purchasing smaller neighboring farms.

Risaralda

Santa Rosa de Cabal belonged to Risaralda, located in the Western Cordillera and one of the 14 municipalities. This particular region is part of the coffee axis, along with the departments of Caldas, Quindío, the Southwest of Antioquia, and the North of the Cauca Valley. The region became known for its coffee because it has very fertile soils and an optimal climate for coffee growth.

How does the varietal contribute to the flavor profile?

The heirloom varietal is one that’s very unique. It is a cross between wild Arabica coffee from Ethiopia and a Caturro coffee from Colombia, standing out for its large and round beans. The wild Arabica coffee from Ethiopia is most frequently classified by region rather than a specific genetic type. These beans can be from the Sidamo region or the Yirgacheffe regions, to name a few. These beans could be any of thousands of diverse, locally adapted genetic types known for their complex, bright, fruity flavors. 

For Colombian heirloom coffees specifically, they are coffees of a Chiroso variety. These beans are often found in Antioquia and Cauca, and are also known for their tea-like floral qualities. When these beans were first discovered in Colombia, they were often mistaken as Caturra beans. However, testing revealed that the beans were mutated with the wild Arabica beans from Ethiopia, creating the new varietal altogether. 

How does the processing method contribute to the flavor profile?

The 48 hour anaerobic natural process sees that the whole, un-pulped coffee cherries are sealed away in oxygen-free tanks for 48 hours to ferment. This allows the natural fruit juices from the coffee cherries to truly absorb into the beans. The oxygen-free environment will allow the beans to slowly ferment as the yeast and lactic acid bacteria thrive in the controlled setting. 

Why 48 hours?

Producers intentionally chose 48 hours as an ideal time for beans to remain in the oxygen-deprived environment to ferment, as it was the best balance. Two days provides just enough time to develop sweetness and complexity, but is also short enough to prevent over-fermentation.

Once their 48 hours inside the sealed anaerobic tanks are up, the coffee is then laid out to dry in the sun, still remaining whole inside the coffee cherries. The decision to keep the beans within the coffee cherries even during the drying process further allows for the natural sugars of the fruit pulp to absorb into the bean itself.

What can I expect from the Colombia San José Heirloom Natural?

Like a perfect storm combining the varietal, the region, and the process, the resulting Colombia San José Heirloom Natural produces a sweet and delicate cup with medium acidity, a juicy body, and a prolonged aftertaste that will leave you wanting more. We only have a small, limited amount of this unique and fruity coffee available, so don’t miss out on the perfect fruity start to your spring and summer!

How should I brew this coffee?

For Pearl Reserve coffees, we recommend the recipe below, designed by Bronze Medalist at the 2023 Brewer's Cup, Daniel Teplitz: