Toldopamba – Special Process

The subscription program–backed by guaranteed volume–allows us to invest in interesting coffee each season, giving growers room to experiment without risk. This year, Toldopamba used that opportunity to explore underwater anaerobic fermentation. Coffee cherries were first washed in a circulating water bath, then run through a unique cherry sorting machine, removing any under- or overripe fruit. The uniform cherries were pulped and fermented underwater for approximately 90 hours, then cleaned in an “ecowasher” machine and dried on raised beds for 14-20 days. The result is a coffee with enhanced fruit complexity in the cup, bringing out a candied pineapple sweetness that is balanced by juicy, blood orange–like acidity.

Pronunciation:Toll-doe-Pahm-Bah

The Toldopamba – Special Process, offered by Counter Culture Coffee, represents a distinct approach to post-harvest handling. This lot undergoes underwater anaerobic fermentation, a technique that restricts oxygen exposure during the breakdown of fruit sugars to influence the final cup profile. While traditional washed coffees often highlight the inherent characteristics of the bean, experimental methods like this can introduce complex, vibrant acidity and intensified sweetness.

When exploring coffees processed in this manner, drinkers may encounter notes such as candied pineapple and blood orange, which often sit within the fruit-forward segments of the flavor wheel. Because fermentation environments significantly alter the chemical composition of the coffee cherry, these lots frequently showcase profiles that diverge from standard regional expectations. For those interested in how these technical choices impact the sensory experience, further details on various processing methods provide a broader framework for understanding how producers manipulate these variables to achieve specific results.