Colombia Huila La Herencia Bourbon SIdra Slow Anaerobic Fermentation Natural

Colombia Huila Bourbon West Claw Slow Anaerobic Natural

This coffee is Rias Coffee's most experimental star bean of 2025 — an innovative creation combining slow anaerobic fermentation with the natural processing method.

Originating from the renowned Colombian region of Huila, this lot features the Bourbon variety under the name West Claw, carefully cultivated by a local small-scale farm. The Huila region is famous for its high altitude, volcanic soil, and significant temperature differences between day and night, providing an ideal microclimate for anaerobic fermentation.

Using the Slow Anaerobic Natural processing method, the coffee cherries undergo an extended anaerobic fermentation (approximately 72–96 hours) in sealed tanks before being moved to raised beds for slow sun-drying. This technique maximizes the retention of fruit sugars and aromatic compounds, developing rich sweetness and complex wine-like notes. The cupping profile highlights intense notes of red wine, ripe berries, and dark chocolate, accompanied by the sweetness of tropical fruits (such as mango and pineapple), hints of cinnamon spice, and a caramel-like醇厚 (rich) finish. The acidity is soft and rounded, the body is creamy and smooth, and the aftertaste is long and lingering.

Roasting Information
Rias applies a Medium-Light Roast profile, with an initial charge temperature of 190°C, a development time of approximately 10 minutes and 30 seconds, and the roast ends just after the completion of the first crack. This roast level preserves the winey and fruity acidity from the anaerobic fermentation while fully developing the inherent sweetness and full body of the Bourbon variety, resulting in a balanced and layered flavor profile.

• Pour-Over Brewing RecommendationsBrew Ratio: 1:15 (recommended 15g coffee : 225g water)
• Water Temperature: 90–92°C (slightly lower than for light roasts to avoid over-extracting bitterness)
• Grind Size: Medium-fine (similar to granulated sugar)
• Brewing Steps:
               1. Bloom for 30 seconds (pour 30g of water)
               2. Slowly add water in 3–4 pours. Keep the total brew time between 2 minutes 15 seconds and 2 minutes 40 seconds.
• Recommended Dripper: Hario V60 or Kalita Wave (the flat-bottomed Wave can enhance sweetness)

This coffee is perfect for enthusiasts who pursue rich winey aromas, a full-bodied mouthfeel, and chocolatey sweetness. Especially suited for those who enjoy wine-forward flavor profiles and a deep, indulgent character — a moment of profound pleasure in a busy life, tailored for coffee lovers in Hong Kong.