Colombia - Anaerobic Natural

Size: 200gr

Additional Information

Recommended Brewing Methods:
  • Filter (French Press, Chemex, Aeropress, V60 & Pourover)    

The Nerdy Stuff:                             

  • Region: Bolibar, Hulia
  • Process: Natural Anarobic 120h (fermentation time)
  • Altitude: 1,600 meters above sea level
  • Harvest: Year-round
  • Farmer:  Alonso Bustos
  • Varietal: Pacamara
  • Testing Notes: Vanilla, Cocoa, Syrup 

Coffee & Farmer Story:
Alonso Bustos plans to be on his farm every day for the rest of his life and continue improving it each day. His coffee is the result of conscious effort and intention, he says and he wants those drinking it to know the time and care he put into it.

Alonso is a second-generation coffee producer who’s been cultivating coffee for over 50 years. He inherited Finca El Mirador through his wife. Today, they live on the farm with their 3 children and 2 grandchildren. Alonso’s children inspired his to start producing specialty coffee in 2017. To further improve coffee quality, Alonso has planted Pacamara, a variety prices for its large cherries and high productivity. His grandchildren are showing interest in becoming coffee farmers themselves.

In order to produce specialty coffee, Alonso worked with hired labourers to ensure only ripe, red cherry is collected. Cherry is fermented anaerobically in sealed bags for 120 hours. Following fermentation, cherry is laid on marquesinas to dry. The cherry is raked frequently to ensure even drying.

Alonso Bustos plans to be on his farm every day for the rest of his life and continue improving it each day. His coffee is the result of conscious effort and intention, he says and he wants those drinking it to know the time and care he put into it.

Alonso is a second-generation coffee producer who’s been cultivating coffee for over 50 years. He inherited Finca El Mirador through his wife. Today, they live on the farm with their 3 children and 2 grandchildren. Alonso’s children inspired his to start producing specialty coffee in 2017. To further improve coffee quality, Alonso has planted Pacamara, a variety prices for its large cherries and high productivity. His grandchildren are showing interest in becoming coffee farmers themselves.

Best suited for the Filter Brewing Method (Chemex, Aeropress and V60/Pourover).

Find the recommended recipe here.

  • Region: Bolibar, Hulia
  • Process: Natural Anarobic 120h (fermentation time)
  • Altitude: 1,600 meters above sea level
  • Harvest: Year-round
  • Farmer: Alonso Bustos
  • Varietal: Pacamara
  • Testing Notes: Vanilla, Cocoa, Syrup 

Alonso Bustos plans to be on his farm every day for the rest of his life and continue improving it each day. His coffee is the result of conscious effort and intention. You can rest assured, that you're getting one of the highest quality Single Origin Coffees Ireland has to offer, while improving the livelihoods of others and fostering environmental stewardship.

We're achieving this by:

  • Paying higher prices to source our green beans than other coffee houses, to ensure fair and appropriate pay for working hours and quality beans.
  • Achieving greater supply chain transparency, to support and spearhead the eradication of child labour, safer working conditions and cleaner environmental practices.
  • Working directly with our farmers and coffee growers, without any muddy or corner-cutting intermediaries.
  • Fostering an ongoing working relationship with our farmers ensures a steady and reliable income so they can improve their living conditions and farming needs.
  • Monitoring and assessing our supply chain with thorough traceability and transparency reports.

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