Eladio Chamba - Anaerobic Washed

Through curiosity and a willingness to try something new, Eladio Chamba transformed his family’s pig farm into one of the best coffee farms in Ecuador. Eladio’s coffee has been recognized in local and national quality competitions and has been a mainstay on our menu since 2016. For the past few seasons, he has experimented with anaerobic fermentation in his post-harvest processing, resulting in stunningly complex coffee. The year's harvest offers bright, juicy stone fruit and white grape flavors, imbued with a soft floral sweetness.

Pronunciation: eh-LAH-dyoh CHAHM-bah

Produced by Eladio Chamba in Ecuador, this anaerobic washed coffee represents a meticulous approach to post-harvest processing. By controlling the fermentation environment in the absence of oxygen, producers can influence the final cup profile, often resulting in heightened clarity and distinct acidity. While anaerobic processing is a modern technique, it builds upon traditional washing methods to refine the bean's inherent characteristics. You can learn more about how these techniques impact the final cup in our processing methods explainer.

Counter Culture Coffee has highlighted notes of stone fruit, white grape, and floral sweetness in this specific lot. These descriptors align with the nuanced profiles often found in high-quality Ecuadorian coffees. To better understand how to identify these specific nuances in your own brewing, we recommend referencing the flavor wheel. For more information on the sourcing philosophy behind this selection, you can explore the Counter Culture Coffee profile.