About This Coffee

The Wild Weirdo from Costa Rica! Anaerobic process consists of creating anaerobic fermentations, which basically take place under the absence of air. The team at Palmichal Micro-Mill has built a system to create such fermentations. The tanks are basically plastic barrels with a valve that allows air to go out but not in. Brix context and PH levels are measured before closing the barrel; this allows the Palmichal Team to decide how many hours will the batch be kept in the barrels. For this specific batch the fermentation was in 96 hours.Experience has allowed Palmichal micro-mill to create better and better coffees each year. They are excited with the Anaerobic process because this unfolds a universe of possibilities.

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Coffee Details

Type

Single Origin

Process

Anaerobic Fermentation

Roast Level

Light

Origin

🇨🇷 Costa Rica

Farm & Producer