Colombia Diego Samuel
Competition
Anaerobic fermentation

Diego Samuel - Pink Bourbon Anaerobic

Diego Samuel, born in Cauca, Colombia, has dedicated the last 13 years of his life to growing, researching, and perfecting specialty coffee. His expertise in critical fermentation and production processes has enabled him to develop coffees with extraordinary sensory profiles, renowned for their complexity, balance, and uniqueness.

Farm El Paraíso, located in El Tambo, Cauca, at 1,700 meters above sea level, covers 27 hectares of crops with carefully selected varieties such as Castillo, Colombia, Caturra, Pink Bourbon, and Geisha.

Its approach is particularly focused on technical innovation and precise controls at each stage of production to maximize coffee quality from cherry to cup.

Production Process – Anaerobic Pink Bourbon

This batch of Anaerobic Pink Bourbon is processed using an experimental and controlled methodology that seeks to enhance the natural characteristics of the Variety develop unique aromatic compounds:

1. Manual harvesting:Harvesting ripe cherries at their peak, ensuring maximum concentration of sugars and aromatic precursors.
2. Washed :The cherries are washed with sterilized water to reduce the microbial load and prepare for a cleaner, more controlled fermentation.
3. First fermentation – Aerobic (without water):Fermentation takes place in the presence of oxygen for 42 hours at 17°C to initiate the controlled breakdown of sugars and activate beneficial microorganisms that will contribute to the final profile of the grain.
4. Second and third fermentation – Anaerobic:The cherries ferment without oxygen for 72 hours at 19°C, creating an environment in which yeast and bacteria transform the sugars in a special way. Anaerobic fermentation, by limiting the presence of oxygen, generates more complex and distinctive flavors compared to traditional methods.
5. Pulping and double fermentation: After removing the pulp, the beans are placed back in an anaerobic environment for secondary fermentation, increasing the depth of the aromatic compounds that are transferred to the bean. This double fermentation approach contributes to greater sensory complexity, enhancing fruity and floral notes.
6. Controlled drying:Drying is carried out for 26 hours with aeration at 37°C and 3% relative humidity, until a final moisture content of 10–11% is reached in the grain. This precise drying helps to stabilize delicate aromatic compounds and prevent defects.
7. Stabilization in GrainPro:The coffee is packaged in airtight GrainPro bags and left to stabilize for 15 days before shipping, allowing the aromatic components to settle and the cup profile to become more uniform and defined.