Costa Rica Jaguar Anaerobic

What's so different about this Costa Rica bean? It's all about the way it is processed! The Anaerobic process begins with the selection of handpicked ripe, red coffee cherries. Selecting the cherries when they are at their ripest ensures a high sugar content, which helps feed the anaerobic process.

At the mill, the coffee is depulped with a portion of the mucilage left intact. From there, the coffee is put in air-tight, stainless-steel tanks with the mucilage left on. The absence of oxygen stimulates an anaerobic fermentation process. The process develops in a unique series of acids such as lactic and malic, which results in a very complex flavor. Once the coffee has been fermented sufficiently, it is dried to 11.5% moisture and rested to allow complex and exotic flavors to develop.

• FLAVOR: Cinnamon, Raspberry, Brown Spice, Ginger, Hibiscus, Cane Sugar
• BODY: Medium
• ACIDITY: Bright
• PROCESS: Anaerobic, Honey