The Flavor Profile
Dense cacao and sweet guava are highlighted by juicy lime acidity.
EXCLUSIVE
MICRO LOT
Nicaragua Norman Canales Anaerobic Process
$38.00
Cacao
Guava
Sweet Lime
So, what’s anaerobic processed coffee? Producers ferment coffee cherries in sealed, oxygen-free tanks to limit unwanted microbes and extend fermentation. As sugars break down, they create compounds that build a heavier body and intense fruit notes. Enjoy this small micro-lot, from Norman Canales of longtime partner Nicaragua Los Delirios.
This is a pre-order coffee. All orders with Norman Canales Anaerobic Process in cart will ship on 7/29/26.
B Corp Certified
Sustainable Practices
Direct Trade Sourcing
Tasting Notes
Cacao
Guava
Sweet Lime
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
'The love and care Norman put into this lot is evident. It’s a celebration of the long partnership between the Canales family and Stumptown.'
Choose Your Brew
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
Chemex
- Prep & Preheat Heat filtered water to just off boil. Insert filter (3 layers at spout), rinse thoroughly to remove paper taste and warm the brewer. Discard rinse water.
- Weigh & Grind Weigh 42g coffee. Grind medium-coarse (like Kosher salt). Add to filter and gently shake to level. Zero scale.
- Bloom Pour 150g water, saturate all grounds, stir. Start timer.
- Add More Water At 0:45, start the second pour to 450g with gentle spiral, wetting dark spots.
- Fill to the Top At 1:45, pour to 700g total.
- Wait for it to Brew At 4:00, remove filter at ~20 oz.
- Serve and Enjoy Swirl the Chemex around a little and serve!
The Story
Stumptown was introduced to the Canales family through the 2004 Cup of Excellence competition where Daniel Canales was the first coffee producer to have an organic lot place in the competition. As one of Stumptown’s longest standing Direct Trade relationships, we currently purchase lots from a number of the small farms. Each harvest we receive samples and put together a “family” lot which we sell as Los Delirios.
While the majority of the coffees produced are washed using traditional methods, the family is diversifying their offerings with new processing methods and single-variety lot separations. The goal is to diversify, but the brothers are also working on pure passion and curiosity - the energy they have to push themselves and their coffees forward is palpable. This year, Stumptown has the opportunity to share a small anaerobic natural lot from Norman Canales.
This micro lot is a combination of Parainema and Ethiopia Heirloom varieties. Auxilio Mundial sits at 1,700 meters above seal level – the highest point of Norman’s farm, San Antonio. Because of the cool climate, the anaerobic natural fermentation moves slow and steady, closely monitored by Norman for five days indoors. Once complete, the coffee is pulped and carefully sun-dried for three days. These meticulous steps result in lush tropical notes of guava, juicy lime atop a wild cacao sweetness and syrupy body.
