Description
Citrus, honey, tropical fruit, pineapple
This Costa Rica coffee was processed using am anaerobic process in which the coffee is put in containers with no oxygen as it is dried.
The progress of the fermentation is tracked by the temperature of the outside of the barrel. If there is a significant increase in the temperature inside the barrel it means that an aerobic fermentation is happening. If it is not controlled on time, vinegar, extreme ferment, and different types of unpleasant acidic flavors can develop in the cup. Somewhere around four full days is usually about right. When done well, the process bring out enhanced notes of fruit and sweetness similar to a natural but without the heavy body of a natural.
| Country of Origin | Costa Rica |
| Region | Tarrazu |
| Producer Type | Microlot |
| Farm Name | La Minita |
| Process | Washed, Anaerobic |
| Growing Altitude | 1,200 -1,900 masl |
| Varietal | Caturra |
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