Colombia Ananias Silvestre
Colombia Ananias Silvestre
Colombia Ananias Silvestre

Colombia Ananias Silvestre


A beautiful and interesting microlot Colombian, grown at the Ananias farm and processed via the innovative dry fermentation method – the first of it’s kind we’ve been able to offer. Sweet, creamy and very well balanced with notes of stone fruit, milk chocolate and a hint of vanilla, this is a versatile and delicious single origin.  

Farm: Ananias Silvestre, member of Coocentral
Region: Tarqui, Huila
Altitude: 1700+ masl
Varietal: Caturra
Processing: dry fermentation

About Ananias & Coocentral

In this case - as in much of Colombia - the efforts of the farmer and the regional coop towards the quality of the coffee lot are inseparable from each other. At their best, farmer cooperatives serve to secure and improve the quality of coffee being produced alongside the quality of life of its producers. Coocentral, the Huila-based Central Cooperative of Coffee Cultivators, is a large, well-organised cooperative, established with 55 grassroots members in 1975 and now a central hub for education, development and logistical management for almost 4,000 farmers. Coocentral provides training, social programs, financing and technical assistance to its members and manages a wide portfolio of certifications, including Fairtrade, UTZ, Rainforest Alliance, and C.A.F.E. Practices.

COOCENTRAL's motto is "A big family serving coffee producers and dedicated to the development of the region.” 

About Dry Fermentation

Washed coffee, prevalent in Colombia to the point that the country was for a time the world’s leading producer, traditionally includes a period of wet fermentation during which pulped coffee is soaked in a tank of water, gradually degrading the mucilage of the cherry and generally credited with enhancing clarity, brightness and sweetness in a coffee. 

Dry fermentation differs in that – you guessed it – the coffee is rested in fermentation tanks without water. Without water, the fermentation process Is much more aggressive and oxygen reactions take place much more quickly. For the farmer, it’s riskier and requires very careful management but the outcome - if well executed – is a coffee even higher in complex sweetness that further blurs the line between the natural and washed process. 

 Brewing filter? Find our filter roast selection here.