Brenda Palli, Anoxic Washed

Origin

• 🇧🇴 Bolivia

Tasting notes

Character

• Clean
  30

TASTING NOTE There's a big helping of brown sugar , backed up by a creamy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and sultanas before the finish, which brings sweet cinnamon spice to round out the coffee. FARM INFO The coffee for this lot came from a mix of Sol De La Mañana producers from the Uchamachi colonia. The largest contributor was Brenda Palli, a 29 year old producer who's been working in Sol De La Mañana since 2021. Her farm, La Hermosa, is located at 1,580 metres above sea level in the colony of Villa Rosario. To ensure only the very ripest coffee cherries are picked, it's not uncommon for producers in the SDLM program to do 7 or 8 harvesting passes across their plants, many more than producers in other parts of the world do. This is very labour-intensive and yields smaller amounts each pass, but ensures great quality. The downside is that for each delivery of cherries from the SLDM producers in Bolinda, the lots are often too tiny to process separately and so instead, deliveries from all the producers are combined and processed together. So how was this coffee processed, you ask? This is an experimental Anoxic WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. lot. Both AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. and Anoxic are ways of saying "without oxygen". Depending on the context, the words can mean different things - sometimes when you see these terms they’re indicative of totally different processes, sometimes they simply refer to a different tweak of the method within the same system. In this case, “Anaerobic” refers to the more traditional method of producing coffees, where oxygen is limited during fermentation. That entails creating a sealed environment (in a plastic bag or fermenting vessel) with coffee cherries in water and allowing the yeast and other microorganisms present to consume all available oxygen (which they will do first) before switching to Anaerobic Fermentation. “Anoxic” is a new variation on this goal from the Los Rodriguez team and Adrian, who is in charge of the Buena Vista wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.. It involves the same initial steps of placing the cher