Mafer Tapia & Carlos Iñiguez

Description

*Roast Date: July 28th*

This is a funky one you won’t want to miss. It’s a Sidra that’s gone through meticulous fermentation. Maria Fernanda “Mafer” Tapia and her husband Carlos are microbiologists turned coffee farmers. They have been producing coffee for five years, and this is their second harvest. Alright, before I get geeky, let me just say this is a damn good anaerobic coffee. Why? Now you gotta read.

The coffee cherries were carefully harvested at their peak ripeness and hand-selected to ensure uniformity and quality. Next, a saline solution was prepared, and the cherries were submerged in an airtight container. This saline medium created a controlled anaerobic environment that encouraged the development of native lactic acid bacteria from their terroir, while limiting the growth of yeasts and other unwanted microorganisms. The fermentation process was closely monitored and maintained until it reached a pH of 3.7, at which point it was stopped by thermal shock with cold spring water. The coffee was then dried for five days in a raised bed, and the rest of the drying in a dark room. This kind of immaculate processing is what separates Mafer and Carlos from most coffee producers.

Text from Phil & Sebastian Coffee's listing.