From producer Luis Eduardo Campos of Finca Cordillera del Fuego, this freshly-harvested anaerobic processed Costa Rican Caturra comes from the highly regarded coffee-growing region of Tarrazu.

What makes this coffee so incredibly special? Anaerobic processing pushes the envelope of coffee processing methods, and results in new coffee flavors through innovation. It begins with the careful selection of handpicked, mature coffee cherries with a measured sugar content near 26. The coffee is then depulped and the seeds are placed inside hermetically-sealed, stainless steel fermentation tanks with all of its mucilage which, in the absence of CO2, creates an oxygen-free environment and enables an anaerobic fermentation process. This innovative method results in the unique development and composition of lactic and malic acids which translate to a supremely complex flavor.

REGION: Tarrazu

VARIETAL: Caturra

ELEVATION: 1,750m

PROCESSING METHOD: Anaerobic

PROFILE: Notes of cinnamon, red apple, sweet bread pastry, and vanilla. Balanced, medium-bodied, delicate aroma. Bright acidity. Sweet lingering finish.

ROAST LEVEL: Light-Medium

FREE STANDARD DELIVERY

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Reserve Collection

COSTA RICA FINCA CORDILLERA DEL FUEGO

$13.00

HONDURAS FINCA LAS FLORES

$11.00

Location - Where the magic happens