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#210 Makea Coffee: Hedelmäpunssi, Tabi Anaerobic

#210 Makea Coffee: Hedelmäpunssi, Tabi Anaerobic
09.02.2023 Elina Viiala

Nougat・Cherry liqueur・Tropical fruit

Hedelmäpunssi, Tabi Anaerobic

Makea Coffee

Roaster: Visa Tuovinen

Hedelmäpunssi aka Fruit punch is an anaerobically fermented version, i.e. fermented in an oxygen-free tank. In this treatment, the whole berry is dried for 120 hours before the pulp is removed from the bean. The process adds a special liqueur-like flavour and “funkiness” to the coffee. Third-generation farmer Oscar Daza Bautista inherits the La Pradera organic farm in Santander, Colombia. La Pradera means prairie – the farm was bare land decades ago, but now years of planting different crops have created extraordinary greenery and biodiversity. This environment is good for many different types of coffee bushes. The soil is managed with dedication and, by keeping it in good condition year after year, tasty coffee is guaranteed for the future. Oscar has steered the farm towards more environmentally friendly farming practices. For example, minimal water is used to process the coffee and the water used is recycled for reuse. The farm’s coffees are certified Organic, Bird Friendly and Rainforest Alliance certified. On the actual measurement scale, the Hedelmäpunssi is at the more advanced, or darker end of the “Light Roast” spectrum. This grade brings a richer mouthfeel to the coffee, which you sense in the cup as well rounded. Tab’s almond chocolate flavour is strongly present and, especially in the finish, you can sense a hint of Anaerobic Fermentation Liqueur.

Country: Colombia
Region: Santander
Farm: La Pradera
Farmer: Oscar Daza Bautista
Variety: Tabi
Growing altitude: 1700-1900m
Process: Anaerobic fermentation

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