Spicy. Fruity. Sweet.
The unique natural anaerobic fermentation process, used to create this coffee, is intriguing and complex. It comes with tones of cinnamon, sweet pastry and red apple. It tastes like (and goes great with) apple pie!
With this amazing and expressive coffee Mathieu Theis reached third place at the World Barista Cup 2018!
Farm: La Casa
Farmer: Maria Brenes
Producer: Esteban Villalobos
Region: La Ortiga, Tarrazu
Varietal: Caturra & Catuai
Process: Natural Anaerobic Fermentation
Harvest period: January/February
This coffee is produced on the farm of Maria Brenes, located atop a mountain ridge in Tarrazu, Costa Rica. It was created by our dear friend Esteban (whose coffee took us to the stage at the World Brewers Cup!) Esteban’s anaerobic fermentation process, used to create this coffee, is intriguing and complex. He mixes the whole cherries with extra mucilage, then
ferments it for just under 20 hours in an airtight tank. He’s also been tweaking his method by controlling the drying phase with a drying machine.
This results in a clean, but very expressive cup.