Costa Rica San Diego Tarrazú

Tasting Notes: cinnamon, hibiscus, cherry, raspberry, medium body, medium acidity

Process: Anaerobic Natural

Roast Level: Light

This coffee comes from the Tarrazú region of Costa Rica and has been processed at the Beneficio San Diego Mill. The coffee from this lot is grown by several small farms located at elevations over 1500 meters. What makes this coffee really unique and complex is the natural anaerobic process. The coffee is picked at peak ripeness, then the whole coffee cherries are placed into a hermetically sealed tank where they are fermented. After fermentation, the coffee beans are dried in the sun to stop the fermentation process. This coffee has tasting notes of cinnamon, hibiscus, cherry, and raspberry. The body is medium-light. The brewing method will make a difference in the mouthfeel and acidity. We really enjoy this coffee as a pour-over, which helps accent the fruit and cinnamon.