Costa Rica has a reputation for delivering high-quality and innovatively-processed green coffee. Tarrazú is the most famous region within Costa Rica, known for quality and distinctive cup profiles.
This anaerobically processed coffee begins with mature coffee cherries that are handpicked at peak ripeness to ensure a high sugar content, providing the ideal conditions for fermentation. After depulping, the coffee is placed in airtight stainless steel tanks with the mucilage still intact. In the absence of oxygen, fermentation encourages the development of organic acids such as lactic and malic acid, resulting
in a more complex, vibrant, and flavorful cup.
Grower: Small Landholders Near the San Diego Mill
Region: Costa Rica - Tarrazú
Elevation: 1450-1750 MASL
Varietal: Caturra, Catuai
Process: Anaerobic, Semi-Washed
Costa Rica has a reputation for delivering high-quality and innovatively-processed green coffee. Tarrazú is the most famous region within Costa Rica, known for quality and distinctive cup profiles.
This anaerobically processed coffee begins with mature coffee cherries that are handpicked at peak ripeness to ensure a high sugar content, providing the ideal conditions for fermentation. After depulping, the coffee is placed in airtight stainless steel tanks with the mucilage still intact. In the absence of oxygen, fermentation encourages the development of organic acids such as lactic and malic acid, resulting
in a more complex, vibrant, and flavorful cup.
Grower: Small Landholders Near the San Diego Mill
Region: Costa Rica - Tarrazú
Elevation: 1450-1750 MASL
Varietal: Caturra, Catuai
Process: Anaerobic, Semi-Washed
