Introducing The Tri-Up Process
"Anaerobic" is a buzzword that coffee enthusiasts have been using increasingly over the past decade.
It refers to coffee beans that have been processed with some variation of "anaerobic-environment fermentation."
In this method, the vessels in which the coffee cherries are fermented don't contain any oxygen.
Adjusting the process variables results in different flavor and texture profiles.
With the Tri-Up method, a plastic anaerobic tank is filled with nitrogen to eliminate the oxygen.
By using nitrogen, the pH is maintained, which enables extended fermentation.
Plastic tanks create an utterly anaerobic environment, which causes the temperature to rise.
So, after five days of nitrogen maceration, the next step is to transfer the coffee to wooden barrels for an additional five days of quasi-anaerobic fermentation.
This encourages lubricated fermentation.
About the Farm
La Pradera is a 10-hectares farm located in Pitalito, a town known for being the largest coffee-growing area in Colombia.
On several occasions, Pitalito has been awarded the "Cup of Excellence" for producing the best coffee in the country.
A native of Pitalito, the farm owner, Dionel Chilito, inherited his first land from his father when he was still young and started with the Caturra variety of coffee.
After a long time, he then decided to grow some Geisha on the farm to follow the trend and see how it reflects on the market.
With the help of different professionals, Dionel picked the cherries at a more mature level to intensify the aromatic flavors in floral notes from Geisha.
Known for specializing in the washed process, Dionel has ventured into the Tri-Up process with great success.
A juicy muscat-like flavor fills the mouth with a thick texture.
The aftertaste is long and sweet, reminiscent of the feeling after eating peaches or muscat.
The flavors are thick yet light and bright, like champagne, which is typical of Geisha.
The slight lime freshness balances the overall flavor profile and raises the quality a notch.
• Farm: La Pradera
• Producer: Dionel Chilito
• Region: Pitalito, Huila, Colombia
• Altitude: 1,750 m
• Varietal: Geisha
• Processing: Tri-Up Process (nitrogen maceration 5-days in plastic barrels, 5 days low oxygen fermentation in wood barrels, drying the whole cherries)
• Taste: Muscat, nectarine, juicy, champagne, a hint of lime, long sweet aftertaste
• Texture: Thick