Country: Costa Rica
Producer: Andrey Carranza
Arabica Variety: Caturra, Catuai
Altitude: 1400-1700 masl
Tasting notes: cinnamon – blackberry – quince
Suggested for: espresso and filter
This Costa Rica undergoes anaerobic process, since everything is done in stainless steel containers, totally closed. The cherries must be very ripe with a precise measurement of brix degrees of their mucilage; after the picking the pulp of the coffee is removed, and it (with all its mucilage) is placed in the center of the fermentation tank. Then, after selecting the coffee, those that will be the donors of the mucilage for the anaerobic coffee are depulped and the parchment is passed through the desmusilaginadora, well pressed to obtain the mucilage gel, which is then added inside the fermentation tanks where we had placed the other coffee. The amount of gel should be enough to cover the entire parchment, after having mixed well the tank is tightly sealed. It is very important that the tank is completely closed because if this is not the Co2 escapes.