Colombia Moonflower NightCoffee Bean Intro:

Proud Mary Coffee: Colombia · Moonflower Night Anaerobic Natural

Origin: Huila, Colombia

Processing Method: Anaerobic Natural

Farm: El Vergel del Edén

Elevation: 1800M

Variety: Caturra

Flavor: Strawberry jam, winey chocolate, fermented wine aroma

Huila Coffee Region

Huilan

The Moonflower Night coffee beans sourced by Proud Mary Coffee come from the El Vergel del Edén farm in the Huila coffee region of Colombia. Huila Province is located in the southern part of Colombia’s Central Cordillera and is one of the country’s most renowned specialty coffee regions. This area consists of mountainous hills with planting elevations above 1500 meters. Coffee beans produced in this region can achieve the highest grade in Colombia’s coffee classification system—Supremo. Supremo-grade beans are large and plump, with minimal defective beans and impurities.

Through cupping multiple coffee beans from this region, Proud Mary Coffee found that the flavors are well-balanced, with bright acidity, relatively full body, and praise-worthy fruity notes. It is precisely because of these well-balanced flavor profiles that more and more special processing methods are being applied to Colombian green coffee beans.

El Vergel del Edén

Finca La Acevedogatin

The El Vergel del Edén farm is located in the city of Acevedo, Huila Province. The farm owner, Ramirez, comes from a coffee-growing family and has been involved in coffee production since the age of 18. He worked in professional coffee roles in Acevedo before purchasing a farm to grow coffee himself, though most of the varieties were mainstream ones common at the time. Eventually, he sold his original coffee farm and bought this one, now called El Vergel del Edén, to focus exclusively on cultivating the Caturra variety.

Caturra Variety

Caturra

The Caturra variety is a mutation of Bourbon. Its coffee beans have a curved, round, and slender shape, with both higher yield potential and better disease resistance than Bourbon. It thrives at elevations ranging from 700 meters at low altitudes to 1800 meters at high altitudes, showing strong adaptability to elevation. However, the higher the altitude, the better the flavor, though yield may decrease. The El Vergel del Edén farm sits at 1800m. Although the yield is modest, the coffee beans produced here boast rich fruity aromas such as pineapple, mango, lychee, and honeydew.

Anaerobic Natural Processing

Natural Anaerobic

Three years ago, the previous farm owner initiated a special processing program and taught Ramirez how to carry out the project. Driven by his passion for coffee cultivation, Ramirez modified the previously ineffective fermentation process and adopted the popular anaerobic fermentation method in recent years.

This method involves injecting carbon dioxide into a sealed container to expel oxygen. In an oxygen-free environment, the decomposition rate of sugars in the coffee mucilage is slowed, and the pH also decreases more gradually, extending the fermentation time. This enhances sweetness and achieves a more balanced flavor. The Moonflower Night coffee beans sourced by Proud Mary Coffee undergo anaerobic natural processing, meaning that after anaerobic fermentation, the beans are sun-dried. Once the moisture content is reduced to 11%, the pulp and skin are mechanically removed.

Proud Mary Coffee Roasting Insights

Considering that the Moonflower Night coffee beans are processed using the anaerobic natural method, to preserve the beans’ fermented character while showcasing a full-bodied mouthfeel and sweet flavor profile, the roasters at Proud Mary Coffee opted for a medium roast.

Yama 800N, Charge Weight: 480g. Drum temperature set to 180°C, air vent at 3, flame at 130; turning point at 1'42"; at 140°C, air vent adjusted to 4; at 150.6°C, yellowing point reached at 6'20", beans turn yellow, grassy aroma fully disappears, entering the drying phase. At 180°C, flame reduced to 100, air vent unchanged. At 8'45", beans show rough wrinkles and black spots, toastiness clearly transitions to coffee aroma, marking the prelude to first crack. Listen carefully for the first crack sound. First crack begins at 10'20", air vent fully opened, development time after first crack is 1'50", dropped at 196°C.