Costa Rica Tarrazu Lactic Anaerobic

Costa Rica is a pioneer of coffee processing methods like the lactic anaerobic process. The 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.

Flavor Profile

cherry cola, hibiscus, strawberry, brown spice, vanilla

• Medium roast
• Medium acidity
  
• Medium body
• Great for complex pour over and espresso

Origin Info

• Origin:  Tarrazú, Costa Rica
• Elevation: 1450-1750m
• Variety: Caturra, Catuai
• Process: Lactic Anaerobic Fermentation