El Edén

El Edén is a coffee profile produced by a group of 15 farmers in the San José del Alto district of the Jaén province. Composed of Typica, Caturra, and Bourbon varieties, this lot undergoes a unique semi-anaerobic fermentation process.

Coffee cherries are picked at peak ripeness, rinsed, and pulped like a traditional washed coffee. The mucilage-covered seeds are then placed in GrainPro bags, which are loosely tied or rolled closed.

As fermentation begins, the oxygen in the bags is displaced by gases produced during the process, creating an anaerobic environment. The coffee is allowed to ferment this way for 72 hours before being moved to patios or raised beds to dry.

This method results in a cup with more fruity and floral characteristics than a traditional washed coffee, while preserving a clean and sparkling aftertaste.