Talea de Castro

Rio Verde These natural anaerobic processed coffee cherries undergo a meticulous sun-drying process on concrete patios once they have been harvested at their peak ripeness. Following this, they are carefully transferred into airtight water tanks for a precisely controlled fermentation period lasting 36 hours. This controlled environment, maintained at a stable temperature with minimal oxygen exposure, contributes to the development of the smooth and vibrant flavor that defines this exceptional cup of coffee. PRODUCERHerbadera Co-Op SOURCEGuerrero VARIETIESBourbon, Caturra, Costa Rica 95 PROCESSINGAnaerobic Natural ALTITUDE1550m TASTING NOTESCrispy Pear Yuzu Nectarine Chardonnay