Costa Rica - November '24 Coffee of the Month

Origin: Costa Rica - Lactic Anaerobic  Cherry Cola, Hibiscus, Tropical Fruit, Strawberry, Brown Spice, Vanilla Geography: Region TarrazúAltitude: 1450-1750 maslProducer: Various Smallholders, San Diego MillProcessing: Lactic Anaerobic Fermentation, Semi-WashedVariety: Caturra, Catuai (Arabica) From Genuine Origin Website:  Lactic Anaerobic Processing 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. Coffee from Tarrazú Tarrazú is the most famous – and highest-producing – coffee region