Costa Rica Anaerobic Dry Process Higuito

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Bold
  75
• Funky
  65
• Experimental
  50
• Sweet
  50

#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=HXXMAGN]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Intense anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. profile with rustic, fermented aroma. WineyFunky / 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. fruit flavors are juxtaposed by a bittersweet backdrop layer. Notes of 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, burnt sugar, Lemoncello, Port wine, tobacco, rustic dark cocoa. City to Full City.