PERU EL EDEN - ANAEROBIC NATURAL

Crema and the taste of coffee
Peru El Eden - Anaerobic Natural is characterised by a medium acidity, medium round body, stone fruit, apple and caramel flavours. The aroma is pleasantly floral.
The Peruvian Arabica is suitable for French press, drip and carafe preparation. Even with the cold brew method, it will not fail, in fact, you will get a coffee with characteristic fruity and floral notes.
Source :

The production method plays a decisive role in the taste of Peru El Eden - Anaerobic Natural coffee. So let's start by explaining the method of processing by anaerobic fermentation. This is a relatively new technology that became popular around 2010 and is becoming increasingly popular among coffee producers in Colombia, Costa Rica, Guatemala, Honduras, El Salvador, Brazil and Ethiopia. Each producer tailors the process according to the result they want to achieve. More and more coffee varieties, combinations, length of fermentation, etc. are being tested.
The process itself consists of hermetically sealing the peeled coffee beans in stainless steel containers. Since the beans are always surrounded by a sweet, slimy pulp, the natural fermentation process starts very quickly. During this process, the oxygen content of the tank decreases and the carbon dioxide content increases, which also changes the pressure conditions in the tank. At the same time, the temperature of the material rises, the sugar content changes and the pH changes. All these parameters need to be carefully monitored by the farmer to catch the moment when the pulp turns into alcohol during fermentation. This must not happen, or the whole batch of coffee will be ruined.
The beans undergo anaerobic fermentation for about 18-23 hours, after which the farmers transfer the beans from the containers to mats or concrete slabs and leave them to dry in direct sunlight. This not only stops the fermentation process, but also stabilises the flavour and aroma of the coffee.
The whole process is designed to produce coffee with a new, attractive flavour. Anaerobic fermentation is able to "transfer" all the flavour nuances of the whole bean into the coffee bean. The beans are then extremely rich and harmonious in flavour.
While the method described is relatively new, a group of farmers calling themselves "El Eden" is also fresh. They farm at the end of a valley in the province of Jaen. The warm and rainy mountainous area provides the conditions for coffee plantations at an altitude of 1600 metres above sea level. The coffee bushes are generally grown organically, without the use of pesticides or herbicides, and the fruit is usually picked by hand by the workers. Thanks to its high quality and unique flavour, coffee from the Jaen region is one of the most sought-after by coffee lovers and enthusiasts worldwide. Peruvian coffee is characterised by a balanced acidity and a distinctive fruity flavour with subtle notes of chocolate and nuts. Peru El Eden - Anaerobic Natural adds a floral and caramel flavour. Its uniqueness reflects not only its origin in a great place, but also the way it is grown. The modern anaerobic fermentation method brings out the best in the beans. Place of origin:
Peru

Species:
Red Bourbon

Countryside:
Jaen

Sea level f. m.:
1620-1920m

Taste:
Caramel, Flowers, Apple, Stone fruit

Processing:
Anaerobic Instructions for use

Grind the coffee to the right coarseness for the selected preparation method.
Use 1.5-2 teaspoons (approx. 7 g) of coffee per cup, 1 g for a V60 filter, in 14 ml of water.
Pour or pass 94 °C water through the filter.