Costa Rica Anaerobic

This Costa Rica coffee underwent a new process in the coffee industry. It's called anaerobic process because the coffee is put in containers with no oxygen as it it dries. 

Farmers can track the progress of the fermentation by the temperature of the outside of the barrel. If there is a significant increase in the temperature inside the barrel it means that an aerobic fermentation is happening. Somewhere around four full days is usually about right. When done well, the process brings out notes of spice, sweetness, and extra fruit.

This coffee was grown by the La Pastora Estate in the Tarrazu region, one of our favorite farms in Costa Rica.  By nailing it on the anaerobic timing, the resulting coffee has sweet notes of apples, zingy acidity like a hard cider, cinnamon, and an aftertaste of chocolate  -- as coffee it has a bit of a carbonated mouthfeel that we were trying to fix, but then we tried it as espresso and loved it. It's the perfect espresso for autumn! 

Costa Rica Anaerobic Washed Process: Hard Cider, Milk Chocolate, Cinnamon, Warm Spice