About This Coffee

This lot was anaerobically fermented for 240 hours after the cherries were depulped. The coffees were then finished by being dried on African beds with mucilage on for 9 days.

Flavor Profile

Coffee Details

Type

Single Origin

Process

Anaerobic Honey Fermentation

Roast Level

Light

Origin

🇨🇷 Costa Rica

Varieties

Red Catuai

Altitude

1,945m

Farm & Producer