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 👉🏼
