Origin: Tarrazú, San José
Producer: William Elizondo Carvajal
Altitude: 1450-1750 m
Varieties: Caturra, catuai
Process: Anaerobic fermentation
Harvested: 2023/2024
Anaerobic means “without air”. This is exactly how the beans, in this case of the arabica varieties caturra and catuai have been processed. The coffee berries are harvested, sealed in airtight containers and then yeast, bacteria and enzymes react with acids and sugars in the mucilage (pulp) and bean. The flavors change! One of the keys to perfect anaerobic fermentation is to have as high a sugar content as possible in the berry when the process starts. Therefore, only the very, very ripest coffee berries have been selected for this micro-lot.
The producer is William Elizondo Carvajal and it is truly a magical coffee that is created in these airtight vessels. It’s cinnamon, cinnamon, cinnamon – and then some apple pie and brown sugar. The cup is incredibly juicy, the aftertaste feels like it never wants to go away.
This green coffee arrived at the roastery on August 16th 2024 and is from the 2023/2024 harvest.
€24
€24
Out of stock
