Bourbon Anaerobic Natural

This round, sweet coffee opens with aromas of cherry, vanilla wafer, walnut, and lemon. Notes of chocolate mousse, sun tea, and walnut are joined by pleasant tangerine acidity in the cup. The layered finish features yellow apple and a hint of juniper.

Details

Producer: Sergio & Isabel Ticas Farm: Finca Los Planes Region: Chalatenango Altitude: 1,550 masl Varietal: Bourbon Process: Anaerobic Natural Roast: Light Notes: Chocolate Mousse, Cherry, Walnut

Direct Trade

Sergio Ticas and his wife, Isabel, became our first Direct Trade partners nearly 20 years ago. On our first visit it was clear that their commitment to quality and sustainable practices is top priority. They have engaged in various sustainability initiatives over the last few years, like installing a new water recovery system to protect the water supply and purify water used during coffee processing before releasing it back into the ecosystem.

We are proud to have partnered with Finca Los Planes on many projects to help their community and improve the farm since 2007. Providing the surrounding community—many of whom are coffee pickers at Los Planes—with medicines for the clinic and uniforms for the football team have created a solid foundation of trust between the farm and the community. Everyone has a vested interest in a successful harvest each year.

Produced by Sergio and Isabel Ticas in the Chalatenango region, this Bourbon Anaerobic Natural represents a meticulous approach to coffee cultivation. The Bourbon varietal is widely celebrated for its balanced sweetness and complex profile, which, when paired with the anaerobic natural method, often results in a distinct, intensified cup character. While anaerobic processing can introduce unique fermentation-driven nuances, this specific lot from PT's Coffee Roasting highlights classic, comforting notes of chocolate mousse, cherry, and walnut.

Understanding how specific processing techniques influence the final cup is essential for any enthusiast looking to navigate the flavor wheel. By controlling the environment during fermentation, producers can emphasize specific attributes inherent to the cherry. This coffee serves as an excellent example of how traditional varietals can be elevated through modern processing, offering a sophisticated experience that bridges the gap between familiar, rich flavors and the experimental potential of contemporary coffee production.