Backstage Roasters

So how this incredible Costa Rica taste like? Let’s take a closer look. In general, anaerobic means oxygen-free. The coffee is placed into hermetically-sealed, stainless steel containers. Aside from yielding new, unexpected flavours, the anaerobic process provides a high level of control of the sugars, temperature, pressure, pH and time. First of all, the flavour of the coffee fruit is concentrated in the juice, not the seeds. The coffee is depulped, and the seeds with the pulp are placed inside the fermentation tanks. The CO2 pressure that builds up after the fermentation starts, CO2 tries to push the flavour of the fermented juices into the seeds. This way, we modify the character flavour and push it into the seeds.

taste notes Cinnamon. Spiced rum. Brown sugar. Creamy mouthfeel.

farm Evelio Fernandez

producer Luis Campos

region Berlin

variety Catuai - Caturra

process Anaerobic

altitude 1400 - 1700 masl

It couldn't get more festive with tasting notes of Cinnamon. If ever there's a time to treat yourself, here it is 👉🏼

The idea behind this coffee quality is to provide cafés and offices with a solid and trustworthy taste. This Brazil Mogiana is perfect for everyone who likes the original classic taste with low acidity and medium body.

Milk drink: Yes

Best for:
- Moka Pot
- Espresso machine
- French press

taste notes baked apples, walnuts, cacao

region Sao Paulo

rrocess Natural

rltitude: 1100 masl

taste notes Blackberries. Backed apples. Brown sugar. Overall sweet.

farm Ribang Gayo Musara Cooperative

region Pantan Musara Village

variety Abyssinia, Tim Tim, Gayo, Ateng

process Washed

altitude 1500 - 1700 masl

With a Latin American heart and soul, this blend is smooth and elegant. The bright acidity is mellowed only by its persistent caramel and orange finish. This blend made for espresso, Moka-pot or even Aeropress with rich mouthfeel, notes of chocolate, orange and caramel with soft acidity.

Right now House Blend is:
40% Oliverio Lara Lopez, Honduras
60% Mogiana, Brazil