Costa Rica | Alto de Abra | Geisha | Anaerobic Washed | Filter | 100g

Origin

• 🇨🇷 Costa Rica· Central Valley

Tasting notes

Character

• Experimental
  50
• Funky
  40

Region: Buena Vista de Barva, Heredia, Central Valley Elevation: 1470 masl About: Finca Alto de Abra is owned by the Hernández family on the slopes of the stunning Barva volcano in Costa Rica. The Finca has been in the family for four generations since 1935. In recent years, the Hernández family has made more of a pivot to high-end specialty coffee, introduced exotic varieties such as Java and GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., and mastered experimental processing methods. This specific lot is Geisha, perhaps the most famous 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. for cup quality in the world! It was collected from the coffee forests of Ethiopia in the 1930s and eventually made its way to Panama, where it found its fame. It was processed via the anaerobic washedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. method, where the coffee cherries are pulped and fermented in barrels without oxygen, changing the types of microbes that carry out the fermentation. This increases sweetness and creates a lacticFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. All coffees from Alto de Abra are Rainforest Alliance certified, and they follow the NAMA (Low Carbon Coffee) program.