This anaerobic fermented coffee from the popular region of Tarrazu in Costa Rica is a flavor bomb !
The process starts with the selection of handpicked, mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. The coffee is de-pulped and put in stainless steel with all its mucilage with limited oxygen. As the fermentation begins the levels of O2 diminish and the CO2 increases, creating pressure in the fermentation tank. The coffee develops in a unique series of acids such as lactic and malic which will translate to a very complex flavor. Once ready the coffee is 100% sun dried.
Taste a complex and unique cup that is aromatic and sweet. Look for notes of cinnamon, apple and sweet bread pastry. Next to the cinnamon aroma and the notes of raisins and dried fruit this coffee shows a balanced sweetness with a winey body.