San Diego Anaerobic

Origin

• 🇨🇷 Costa Rica· Tarrazú

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Comforting
  20

Remarkable aroma of cinnamon that plays through with a host of spice bound flavors including nutmeg, allspice and anise seed with chocolate ganache and dense fruit flavors of pflaumenmusse and sticky sweet date. This coffee reminds us of the wonderful baked good goodness we enjoy in cinnamon toast, cinnamon sugar tarts and apple pie crust. Makes a remarkable “cinnamon” latte when drawn through the espresso machine and served with any textured milk. The San Diego anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. was processed at the Beneficio San Diego located in San José in the Tarrazú region of Costa Rica. Tarrazú holds the most coveted, highest altitude coffee farms in Costa Rica. The San Diego mill was initially established in 1888 and is currently the largest coffee mill in Costa Rica. The coffees selected for this micro-lotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. are traditional CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. and CatuaíCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. varieties which offer a deeply structured platform for novel processing. Selection of perfectly ripe coffee cherries and a careful fermentation stage in an oxygen deprived environment are also critical tenets of this unique anaerobic micro-lot. The refinements within their washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. anaerobic processing at the beneficio express unique and surprising effects. In the case of this magical coffee, a distinctive spice flavor of true cinnamon of Latin American origin (aka canela), strikes both aromatic and flavor chords simultaneously. This coffee is also available as part of our Costa Rica Micro-lot Tasting Pair with our Las Lajas HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. . After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then sent on its way to our Roastery where we preserve the green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. under hermetic seal until it is roasted as part of our Barrington Green Seal Program© . Origin- Costa Rica Region- Tarrazú Locality- San José Producer- Beneficio San Diego Altitude- 4921’ and up VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.- Caturra and Catuaí Process- Washed Anaerobic & Sun DriedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Roast- Medium