Finca El Puente – Anaerobic Washed

Our long-time partners, Marysabel Caballero and Moisés Herrera of Finca El Puente, have built a legacy of experimentation and innovation. Since we first met them in 2005, their relentless pursuit of coffee perfection has continued to inspire us. Over the years, we've tasted countless lots from their farm, from rare varieties to experimental processing methods. Their latest experiment explores a practical way to coax more sweetness and fruit from an otherwise classic washed profile. For this lot, the coffee cherries were left overnight in sealed sacks to ferment before depulping, washing, and drying. The result is unmistakably Finca El Puente, but with a little more fruit character than we've come to expect. Look for notes of raspberry, plum, and chocolate.

Pronunciation: FEEN-kah el PWEHN-teh

Produced by Marysabel Caballero and Moisés Herrera, Finca El Puente – Anaerobic Washed represents a meticulous approach to coffee cultivation. This specific lot undergoes an anaerobic washed process, a technique where cherries are fermented in an oxygen-free environment before being washed. Generally, processing methods like this can significantly influence the final cup profile, often enhancing the complexity and intensity of the fruit characteristics.

Counter Culture Coffee, the roaster behind this selection, identifies distinct notes of raspberry, plum, and chocolate in the finished brew. These descriptors align with the fruit and cocoa categories found on the flavor wheel, which serves as a standard tool for identifying and categorizing the diverse sensory experiences found in specialty coffee. By combining the expertise of Caballero and Herrera with precise post-harvest handling, this coffee offers a unique expression of its origin, highlighting how controlled fermentation can shape the nuanced profile of a washed coffee.