Anserma Coop, Chapata, Colombia | Natural

The Cooperativa de Caficultores de Anserma was established in 1967 with the goal of bringing together social strength and knowledge from its associated growers, ensuring better value for their coffee. The cooperative’s wet-milling plant presents a significant opportunity for small-scale growers who lack the infrastructure to process their own coffee. These farmers can bring their cherries to the Coop and receive a fair price, as the processing plant adds considerable value to the coffee, especially with its natural processing capabilities.

Anserma Coop currently has 2,083 associated growers based in Anserma, Caldas, cultivating coffee at elevations ranging from 1,790 to 2,200 meters. They primarily grow Castillo, Colombia, and Caturro varieties. The plant specializes in the natural process but also handles a small amount of fully washed coffee. The process begins when the Coop purchases cherries from its members, carefully classifying them based on quality. Higher-quality cherries are reserved for the natural process, while others are directed to the fully washed process. Once sorted, the cherries undergo a cleaning process to remove unwanted solid particles and are washed before passing through an optical selection machine. This machine separates green cherries from ripe ones, ensuring that only the best cherries are used for natural processing.

Following the initial selection, the cherries are placed in baskets for an aerobic fermentation process lasting 24 to 36 hours. These baskets are stored in a closed room to maintain stable temperatures. The aerobic process allows for free circulation of oxygen and CO2, which is naturally created during fermentation. Afterward, the cherries are transferred to a mechanical drying system, where temperatures are carefully controlled between 35 and 40 degrees Celsius until the coffee reaches a moisture level of 10-11%. Once dried, the coffee is packed in GrainPro bags to stabilize for 15 days, ensuring the highest quality. Each batch is kept separate to maintain strict quality control. Finally, the processed coffee is moved to a dry milling plant designed specifically for natural coffees, completing the journey from cherry to export-ready product.