Costa Rica Tarrazú Lactic Anaerobic

Costa Rica is a trailblazer in coffee processing methods, including the lactic anaerobic process. This method starts with super-ripe coffee cherries that have optimal sugar content to fuel the anaerobic fermentation. Without using water, the sugars are converted into lactic acid, which enhances the coffee's aromas and sweetness, resulting in distinctive and unique flavors in the brewed coffee. Sourced from the renowned Tarrazú region, known for its high altitudes, red clay soil, and tropical climate, this coffee is processed at the modern Beneficio San Diego Coffee Mill, ensuring exceptional standards and sustainable practices.

This coffee is bright, fruity, and floral. The lactic anaerobic fermentation process intensifies the natural sugars in the cherries, resulting in unique flavors of cranberry, cherry-cola, vanilla, and passionfruit in the cup.