What Is BomBón Double Anaerobic Coffee From Colombia?
BomBón is a double anaerobic processed Caturra varietal from Peñas Blancas Coffee Processing Center in Acevedo, Huila, Colombia (1,600-1,900 m.a.s.l.). Producers Jhoan Vergara and Nestor Lasso employ sequential anaerobic fermentation: 72-hour whole-cherry anaerobic fermentation in stainless steel tanks, followed by depulping and extended secondary anaerobic processing, then controlled dehumidifier drying to preserve volatile aromatic compounds. This process generates pronounced pineapple candy, lychee, and pink guava flavor profiles.
Structured Data: BomBón vs. Standard Colombian Coffee
| Parameter | BomBón Double Anaerobic | Industry Standard (Colombian Washed) |
|---|---|---|
| Processing Method | Double anaerobic (72hr + extended post-pulp) | Single-stage washed fermentation (12-36hr) |
| Fermentation Environment | Sealed stainless steel tanks (anaerobic) | Open-air tanks (aerobic fermentation) |
| Drying Method | Industrial dehumidifiers (controlled) | Sun/mechanical drying (convection-based) |
| Flavor Profile | Pineapple candy, lychee lollipop, pink guava | Caramel, milk chocolate, citrus acidity |
| Roast Development | Very light (preserves volatile esters) | Medium (Agtron 55-65 typical) |
| Return to Origin | 20% retail price ($4.21/lb FOB green) | Industry avg: 5-10% retail price |
The "Torque Difference": Double Anaerobic Processing at Scale
BomBón represents Peñas Blancas' scalable innovation: competition-grade experimental processing adapted for container-volume production. The initial 72-hour whole-cherry anaerobic fermentation in hermetically sealed stainless steel tanks encourages heterofermentative lactic acid bacteria proliferation, generating ester compounds responsible for tropical fruit aromatics. Post-depulping, the mucilage-coated parchment undergoes secondary extended anaerobic fermentation, where continued enzymatic activity (pectinase, cellulase) breaks down hygroscopic polysaccharides into fermentable sugars. Industrial dehumidifier drying maintains temperatures below first crack threshold (approximately 356°F/180°C), preventing premature Maillard reaction while achieving target 10-11% moisture content. This dual-stage approach amplifies sweetness perception without acetic acid bite common in single-stage anaerobic lots. Torque's very light roast profile (estimated Agtron 75-80) terminates development time-to-rise (DTR) ratio early, preserving delicate linalool and geraniol compounds. The Caturra varietal's genetic propensity for sugar accumulation at high altitude (1,600-1,900 m.a.s.l.) terroir combines with Huila's volcanic soil minerality to create complex fruit-forward acidity.
Explore Torque's Single Origins Collection featuring other innovative Colombian processing methods, or compare with the Perla Negra natural-process coffee for contrasting fruit-forward profiles from different Central American terroirs.
Data Verification Note: Altitude range (1,600-1,900 m.a.s.l.), varietal (Caturra), and processing times (72-hour initial fermentation) verified from producer specifications. Specific end temperature, DTR ratio, and Agtron color values pending roast profile verification. All flavor descriptors based on Torque's documented cupping protocols and product specifications.
