Costa Rica – Valle De Canela Natural Anaerobic

Summary

Costa Rican coffee from the Juanachute farm in Tarrazú, grown by Luis Anastacio "Don Tacho" Castro at 1500–1650 m. Varieties Caturra and Catuaí, processed as a natural anaerobic: cherries are hand-picked, rested about 24 hours, then fermented in tanks where pH drops from roughly 6–8 to around 4 at 25–30 °C, with the fruit pulp retained. Dried about 15 days on African beds and rested in parchment for two months before sorting. Flavour notes of cinnamon, apple and caramel.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Region

Tarrazú

Producer

Luis Anastacio Castro

Altitude

1500 - 1650 m.a.s.l

Variety

Catuai, Caturra

Notes

Caramel, Cinnamon, Apple

The roaster

K & B Kafferosteri

K&B Kafferosteri is a specialty coffee roaster from Laholm, Sweden, doing things properly. They care about quality, origin, and fair working conditions from be…