Don Roberto, Obata Natural Anaerobic

About this coffee

Finca La Estancia Don Roberto is a small 1.5ha farm owned and operated by Luis Bernardo Paguaga in Dipilto Viejo, Nueva Segovia. This single-varietal Obata microlot utilises a raised bed natural process with an extended anaerobic cherry fermentation. This lot was produced and exported in collaboration with our partners in the region, the Peralta family.

This lot was produced using natural process with an extended anaerobic fermentation. First, ripe cherries are sorted and washed. Afterward, they are introduced into airtight 450L tanks to ferment for up to 72 hours in an anaerobic environment. To lower the temperature down to approximately 15 Celsius, the tanks are placed inside water-filled fermenting pools to slow the fermentation and avoid spoilage or risk of taints for up to 72 hours.

After the fermentation period is finished, the cherries are taken out of the tanks and transported to the dry mill for the drying process which may take up to 30 days. Initially, the cherries are spread on a single layer for a three day period to allow them to shed off the excess water. Once the excess water is eliminated and the cherries begin to dry, these are placed on the covered drying beds for the remainder of the drying period. The cherries are moved by hand three times a day to allow them to dry evenly and prevent mould or over-fermentation.