Heres what Raw Materials the importer of this coffee have to say about it:
The Anoxic Water Pillow technique is a creative use of basic materials to make a complex process so simple that it can be utilised anywhere in the world.
A tub or tank, some plastic sheeting and a little water. It seems almost too simplistic, but it works (and like all simple things are the result of years of trial and error).
First, attach a tap or make a small hole in the bottom of your tub, this allows some of the fermentation juices to escape helping to maintain the fermentation substrate and adds clarity to the acidity..
Next, add your coffee, as cherry or pulped depending on whether you’re going to dry as a natural or washed coffee, floated to remove lower density beans.
Take the plastic sheeting and place it over the coffee allowing it to extend above the top of the tub.
Fill the rest of the tub with water.
Covering the plastic with water to create a vacuum seal
The sheet provides a barrier between the water and the coffee and is thin enough to allow the water to fill the shape of the tub, forming a pillow of water above the coffee. In doing so the water can serve two functions; firstly it creates an anoxic fermentation environment, one low in free molecular oxygen. Secondly, the water in this state acts as a large heatsink, to draw heat away from the fermenting coffee, which regulates the risk of developing off flavours and also aids in prolonging shelf life.
More Info
Juan Camilo Castiblanco is a 32-year-old young man, belonging to the third generation of a coffee-growing family. He has grown up immersed in the coffee culture, which has made him develop a deep love for the countryside and in particular for coffee. Since 2015, he has embarked on his path in the production of specialty coffee, constantly seeking to improve his processes to offer products of the highest quality.
The Flandes farm, located in the village of El Pedregal, is at an altitude of 1500 metres above sea level. Juan Camilo has one hectare cultivated in Supremo and Pink Bourbon. His production process is washed, with a 60-hour fermentation, followed by traditional drying.
With this dedication and care in each stage of the process, Juan Camilo strives to provide its clients with a coffee of excellence.
