Costa Rica Lactic Anaerobic Fermentation

Available in 10 oz. biodegradable bags (buy 2 for 10% savings).

Beneficio San Diego, one of Costa Rica’s most innovative mills, was established in 1888. They specialize in coffees from the Tarrazú and Tres Ríos regions and takes pride in striving for ever-increasing efficiency, quality standards, good community relations and sustainable production.

The Lactic Anaerobic Fermentation process begins with a carefully hand-sorted selection of super-ripe coffee cherries with a optimal sugar content, which feeds the anaerobic process. No water is used during the fermentation stage, and the sugars are transformed into lactic acid, intensifying aromas and sweetness and translating into unique flavors in the brewed coffee. Once the lactic anaerobic fermentation process is complete, the coffee is 100% sun-dried to maintain quality.

$16.00$28.80

Beneficio San Diego, one of Costa Rica’s most innovative mills, was established in 1888. They specialize in coffees from the Tarrazú and Tres Ríos regions and takes pride in striving for ever-increasing efficiency, quality standards, good community relations and sustainable production.

The Lactic Anaerobic Fermentation process begins with a carefully hand-sorted selection of super-ripe coffee cherries with a high Brix score and optimal sugar content, which feeds the anaerobic process. No water is used during the fermentation stage, and the sugars are transformed into lactic acid, intensifying aromas and sweetness and translating into unique flavors in the brewed coffee. Once the lactic anaerobic fermentation process is complete, the coffee is 100% sun-dried to maintain quality.

About the region

Tarrazú is the most famous – and highest-producing – coffee region in Costa Rica. The canton was awarded Denomination of Origin status in 2019, and its distinctive cup profile, with fine acidity and full body, is why green coffee from Tarrazú is differentiated from the broader Los Santos area. Here, the focus is on quality over quantity, and the coffee in this lot grew on altitudes ranging from 1,450 to 1,750 masl. The red clay soil, humid climate, and tropical temperatures with an average of 24ºC help nurture some of the best coffee in Costa Rica.

Origin Costa Rica
Region Tarrazú
Producer San Diego Mill
Variety Caturra, Catuai
Altitude 1450-1750 meters above sea level
Processing Method Lactic anaerobic fermentation
We taste Black cherry, cane sugar, hibiscus, vanilla

 

Weight N/A
Size

10 oz., 20 oz. (2 bags)

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