Blend Natural Fermentación Anaeróbica 72 Horas

By: Finca San Martin


Process: Natural, Special Process
Region: Caldas
Variety: Blend
Weight: 70 kg
70 kg / bag
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Production will be ready in 3-4 weeks after placing order.

Farmer: Sebastián Melchor

Variety Supremo – Colombia – Castillo
Process Anaerobic Fermentation 72 Hours, Natural
Altitude 1750 m.s.n.m
Region Risaralda – Caldas
Score 87
Density 744
Humidity 11.3%
Availability 2000 kg
Delivery 24 days after order


Brown sugar, sweet chocolate, spicy – fruity and liqueur-like taste, pronounced and pleasant, medium-high juicy citrus acidity, prolonged and complex aftertaste, round body.


My family is a coffee maker by tradition and I began to be passionate about the world of coffee in production, roasting and cupping. Feeling that sensation of seeing how consumers enjoy our coffee around the world, I am also passionate about helping coffee growers to improve their cup profile every day and offer a better product, I am passionate about differentiating the types of coffee which inspires me in its only flavors found there. At this moment I am working developing processes starting from harvesting to post-harvest coffee, collecting beans between 22 and 24 degrees brix and from there starting a 72-hour anaerobic fermentation in which the coffee must is reusable for 24 hours, then starting a drying process at 42°C in a mechanical silo, ending with a packing in GrainPro-type bags to stabilize for 30 days.

Establishment Date 5/5/2017
Region Risaralda Caldas
Featured Product Natural Processed Coffee
Number of farms 1
Plantation size 30 ha
Harvest Season October – January and April – May
Annual Production 30 tons