This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Tasting Notes: Berry, Cinnamon, Hibiscus, Rose Hips
Producer: Louis Campos
Variety: Catuai, Caturra
Region: Tarrazu
Altitude: 1750
Process: Honey- Anaerobic
This lovingly curated Tarrazu green coffee blends San Diego Honey Process coffee and Anaerobic Process coffee from Cordillera de Fuego.
The Honey processing method started in Costa Rica but has since spread to other countries across the globe. In this process some or all of the mucilage of the coffee cherry – aka coffee honey – that coats the parchment is left on during the drying stage, giving the coffee a sweeter profile than washed coffees.
The Anaerobic process begins with selection of handpicked mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. Selecting the cherries when they are at their ripest ensures a high sugar content, which helps feed the anaerobic process.