Origin: Costa Rica, Tarrazú, Cordillera de Fuego Microlot, anaerobic process

Altitude: 1600+ m.a.s.l.

Variety: Caturra & Catuaí

Process: anaerobic process

This is a microlot that we have roasted before in thermic process format. This is their anaerobic processed coffee from the most recent harvest. Give this one a try - if you had to choose 1 coffee for espresso versatility, this is it.

Cinnamon, toasted sugar, cooked berry and hibiscus tea as the cup cools.

Additional notes about this coffee:

• Medium acidity

• Amazing profile accentuated as a single origin espresso when roasted darker