Costa Rica – Valle De Canela Natural Anaerobic Rea

Summary

This Costa Rican coffee comes from Luis Anastacio "Don Tacho" Castro's farm Juanachute in the Tarrazú region. The beans are hand-picked, rested for about 24 hours, then fermented anaerobically in barrels where the pH drops from 6-8 to around 4 at 25-30°C. After fermentation, the coffee is dried on African beds for about 15 days and aged in parchment for two months. Grown at 1500-1650 meters above sea level, this light roast offers notes of cinnamon, apple, and caramel.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Region

Tarrazú

Producer

Luis Anastacio "Don Tacho" 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…