Finca Aurora – Anaerobic Java

The Java variety has a long history, with its genetic origins traced to regional landraces in western Ethiopia. As a variety known for producing high quality, the team at Finca Aurora has experimented with anaerobic processing to further accentuate Java’s unique potential. When done well, coffees processed in this way often result in profiles that are more fruit-forward and vibrant than their traditionally-washed counterparts. This particular convergence of genetics and anaerobic processing produced one of the most unique coffees we've tasted from Nicaragua. In this small lot, we find flavors of dried apricot and honey, bolstered by a tea-like mouthfeel.

Pronunciation: FEEN-cuh AH-roar-ah JAH-va

Finca Aurora in Nicaragua presents a unique expression of the Java varietal, a plant historically valued for its resilience and distinct cup profile. This specific lot from Counter Culture Coffee utilizes an anaerobic fermentation process, a technique that often influences the final acidity and sweetness of the bean. While traditional washed coffees are known for their clean, bright profiles, anaerobic processing can introduce complex, intensified fruit characteristics and a syrupy mouthfeel.

In this instance, the coffee highlights notes of dried apricot and honey. When evaluating such profiles, enthusiasts often consult the flavor wheel to better categorize these nuanced sensations. By pairing the specific genetic traits of the Java plant with the controlled environment of anaerobic fermentation, Finca Aurora offers a compelling look at how modern processing methods can reshape the sensory experience of a classic varietal.