Colombia La Mina Anaerobic

Origin Story

La Mina may look just like many of the other small farms scattered across the rolling hills of the celebrated Colombian coffee community of Buesaco, but it is hardly common. The López family's selective cherry harvesting, obsessive selection, and meticulous processing have made La Mina one of the country's most decorated coffee farms, with five winning lots (and counting) at the prestigious Cup of Excellence competition. La Mina is the small farm with the big reputation.

Sensory

We are excited to feature an exceptional fruit-forward and jammy anaerobic coffee from La Mina this year, a farm we have been sourcing quality coffee from for many years.

The Colombia La Mina Anaerobic, sourced from the López family in the Buesaco region, represents a compelling example of modern processing techniques applied to traditional Colombia · Buesaco coffee production. By utilizing an anaerobic fermentation method, the producers have crafted a cup that is distinctly fruit-forward and jammy. Generally, anaerobic processing involves fermenting coffee cherries in an oxygen-free environment, a technique that often intensifies the inherent sweetness and complexity of the bean. To better understand how these specific environmental controls influence the final cup, you can explore our processing methods explainer.

This lot, offered by Intelligentsia Coffee, highlights the evolving landscape of Colombian specialty coffee. When evaluating the nuanced profile of such a unique selection, we recommend referencing the flavor wheel to help identify the specific fruit characteristics present in the brew. This coffee serves as a testament to the meticulous work of the López family in pushing the boundaries of flavor development.