Micro Lot: Costa Rica Cattleya Anaerobic
One year ago we launched with our very first offering – a natural process coffee from the Cattleya project in Costa Rica. This year, the same producer has created a micro lot using an anaerobic process, and we're thrilled to share it with you.
Anaerobic processing is fairly new in the coffee world. During the usual trip between fresh-picked cherry to green bean, the coffee spends some time in a tank where oxygen is completely removed. The result is a unique flavor that we can only describe as coffee umami. You'll find a complex depth of flavor not common in a light roast.
In our cup, we enjoy aromas of cinnamon and sweet tobacco, and taste rich plum and maple syrup.
You'll get a sweet, fruity cup in a Chemex. Plum and cinnamon in the Beehouse. A French press will get you a stone fruit, syrupy brew.
Sold as whole bean. Find out more in our FAQs.
Elevation: 1300 - 1700 meters
Varietals: Catuai, Caturra
Milling Process: Anaerobic
Drying Process: Raised beds