Superthing Colombia Juan Felipe *48 Hour Anaerobic Filter*

Roaster's Tasting Notes: 100 Year Eclipse of Black Cherry, Dark Chocolate, Baking Spice, Candied Lime
Process: 48 Hour Anaerobic
Varieties: Caturra / Colombia / Castillo 
Roast Date: April 25
283g

From Superthing: 

T H I S
MICRO-LOT WAS SOURCED
FROM SMALL PRODUCERS FROM THE
RURAL AREAS OF VILLAMARIA, CHINCHINA AND
MANIZALES, ALL IN CALDAS DEPARTMENT - AND PERSON-
ALLY PROCESSED JUAN FELIPE ARISTIZÁBAL AT HIS WET MILL.
AT HIS WET MILL, JUAN FELIPE ARISTIZABAL IS KNOWN AS THE
"ALQUIMIST". HE PERSONALLY OVERSEES THE PROCESSING OF ALL
HIGH-QUALITY CHERRIES. IN THIS PROCESS, GROWERS DELIVERED RIPE
RED CHERRIES TO THE MILL OF ARISTIZABAL. THE CHERRIES WERE THEN
SORTED FOR QUALITY AND WASHED SO THAT FLOATERS COULD BE REMOVED.
FROM THERE THE CHERRIES WERE MOVED TO SEALED TANKS FOR THE MACER-
ATION PROCESS. IN THIS LOT, THE CHERRIES WERE LEFT IN THE TANK TO
FERMENT FOR 48 HOURS WHILE HIGHLY NUANCED AND COMPLEX FLAVORS
DEVELOPED. AFTERWARDS, THE CHERRIES WERE MOVED TO RAISED BEDS IN
SOLAR DRYERS WHERE THEY WERE TURNED 4 - 6 TIMES PER DAY TO
ENSURE THE COFFEE TO DRIED EVENLY IN THE MUCILAGE AND THE
SKIN.
THE COMMUNITY WET MILL GUARANTEES A FIXED PRICE
FOR CHERRIES. IT'S A TRULY SUSTAINABLE MODEL
WHICH IS UNIQUE IN THE REGION.
T H I S COFFEE IS A COMPLEX AND DEEPLY INTENSE
FLAVOR EXPERIENCE BECAUSE THIS PROCESSING IS RELATIVELY
NEW AND ALLOWS PRODUCERS LIKE JUAN FELIPE TO OFFER EXCITING AND
INTERESTING NEW CUP PROFIILES THROUGH EXPERIMENTING WITH ANAERO-
BIC FERMENTATION. THIS IS THE FIRST ANAEROBIC COFEE WE’VE BROUGHT
TO THE SUPERTHING LINEUP AND WE HOPE YOU ENJOY IT AS MUCH
AS WE DO.


Superthing is located in Austin, Texas.

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