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.

taste notes baked apples, walnuts, cacao

region Sao Paulo

rrocess Natural

rltitude: 1100 masl

Oliverio Lara Lopez and his son Jolman Walter own and manage the farm Bella Vista in the Gualme area. Oliverio is a very experienced and open-minded producer we are happy to work with.

We chose this coffee for its' sweet and nutty flavour followed by a very balanced finish. Look for the taste of orange marmalade, buttery mouthfeel, as well as long and sweet finish.

When we tried this coffee on a cupping table, it popped up among others with its' caramel-like flavour. Low acidity and great balance make this coffee a treasure for classic taste lovers. We really hope to work with Oliverio Lopez for the next year.

taste notes Orange marmelade. Buttery. Caramel. Peanuts.

farm Oliverio Lara Lopez. Bella Vista

region Gualme area of Corquin, Copan

variety Lempira

process Natural

SCCA 85.5 

This delicious Organic Certified lot from the Chelbessa washing station is delicate and floral. It is everything we want a coffee hailing from Ethiopia’s famous Yirgacheffe region to be. Plus it’s chemical-free! 

The Chelbessa Washing Station, where this coffee was processed, is fairly new to the coffee landscape in Yirgacheffe. Nonetheless, this family-owned and operated washing station is producing exceptional coffees on par with some of the region’s most renowned and established outfits.

taste notes Bergamot. Mandarin. Lemonade. 

farm Chalbessa washing station. Various smallholder farms

region Chelbessa Woreda, Gedeb District, Gedeo Zone (Yirgacheffe).

variety Local Landraces & JARC varieties.

process 48-Hour Wet Fermentation, Dried on Raised beds under shade.

altitude 1750 - 2000 masl