Volcanica Coffee, an online specialty coffee roaster that imports 150+ exotic coffees from volcanic regions around the world, announced its new Coffee Process Collection. The new collection was curated to give coffee connoisseurs different ways to experience the rich diversity of coffee processing methods that contribute to a wide array of flavors and aromas.
“Global coffee farmers have embraced processing coffee in unique ways for decades and we’re bringing the options to the U.S.,” Maurice Contreras, CEO and founder of Volcanica Coffee, said in the announcement. “Our new coffee process collection enhances the flavor nuances by using distinctly different techniques and creates a new experience for coffee lovers.”
New processes in the new collection include:
Natural Process Coffee – differs from other methods as the ripe coffee cherries are sun-dried on raised beds for 8-12 days resulting in a rich, smooth body with medium acidity and juicy flavor notes.
Fermented Coffee – is an artisanal approach to coffee processing that draws inspiration from centuries-old fermentation practices in other industries, such as winemaking. After harvesting, coffee cherries are carefully sorted and placed in sealed containers, tanks or fermentation beds. Here, they undergo a controlled fermentation period that produces vibrant and nuanced flavors of berries, stone fruits, and tropical delights.
Anaerobic Coffee – is an experimental coffee processing method that includes the absence of oxygen during processing. Anaerobic fermentation enhances fruity notes, often revealing vibrant berry, stone fruit, and tropical flavors, reminiscent of a luscious fruit bouquet.
Honey Process Coffee – is a time-honored technique that originated in Central America and has gained popularity among specialty coffee producers globally. Unlike traditional processing methods, Honey Process Coffee retains a portion of the coffee cherry's mucilage during drying, resulting in a sticky, honey-like layer around the coffee bean.
