Costa Rica Tarrazú

Tropical Fruit, Blueberry, Hibiscus

Anaerobic & Honey Process

Tarrazú is the most famous – and highest-producing – coffee region in Costa Rica. Distinctive cup profiles, with fine acidity and full body, is why green coffee from Tarrazú is different and special. Here, the focus is on quality over quantity, and coffee farms can be found throughout altitudes ranging from 1,200 to 1,800masl. The region is affectionately known as Costa Rica’s nursery for great coffee, and the constant innovations coming out of Tarrazú speak volumes for its reputation.

The Anaerobic process begins with the selection of handpicked ripe, red coffee cherries. Selecting the cherries when they are at their ripest ensures a high sugar content, which helps feed the anaerobic process.

At the mill, the coffee is depulped with a portion of the mucilage left intact (honey process). From there, the coffee is put in air-tight, stainless-steel tanks with the mucilage left on. The absence of oxygen stimulates an anaerobic fermentation process. The process develops in a unique series of acids such as lactic and malic, which results in a very complex flavor. Once the coffee has been fermented sufficiently, it is dried to 11.5% moisture and rested to allow complex and exotic flavors to develop.