Costa Rica Anaerobic Cristian Alvarez

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Experimental
  50
• Funky
  40

#html-bodyBodyThe 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. [data-pb-style=MNX5YNT]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Wild and wooly flavors are fruity and intense, with fermented accents that bring out profiles unique to anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. coffee. Berry balsamic, Belgian beer, pungent green spices, 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. mead, rustic bittersweets. City to Full City.