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Single Origin Coffee

Costa Rica - Tarrazú San Diego Lactic Anaerobic

Costa Rica - Tarrazú San Diego Lactic Anaerobic

$22.00
$22.00
Sale Sold out

A microlot from one of Costa Rica's oldest - and best - coffee mills, processed with a lactic anaerobic fermentation that develops an easy-drinking, fruit-forward profile with an ultra-smooth, creamy body.

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  • Producer / Origin

    Various smallholder farmers
    Beneficio San Diego Coffee Mill, Tarrazú

  • Elevation

    1450-1750 meters

  • Cultivar

    Caturra, Catuai

  • Processing

    Experimental

  • Tasting Notes

    Tropical Fruits, Vanilla, Cream

  • Roast Level

    Light-Medium

Cup Profile

This unique Costa Rican microlot has many layers of flavor, but maintains a delicate and easy-drinking nature that we find more immediately approachable than many anaerobic coffees produced today.

Highlighting our cupping notes are tropical fruits, strawberry, mango, vanilla, custard and cream. A medium body with medium acidity creates a super smooth cup with a creamy mouthfeel and a lingering finish.

Producer Information

With a reputation as one of the most modern coffee mills in all of Costa Rica, Beneficio San Diego was established in 1888 and has been a leader in innovation ever since. San Diego is renowned for producing spectacular specialty coffee lots grown by smallholder farmers in the famed Tarrazú and Tres Ríos regions. The mill takes pride in striving for ever-increasing efficiency and quality standards, while focusing on good community relations and sustainable production.

This particular lot is a blend of Caturra and Catuai cultivars (high quality arabica varieties commonly grown in Costa Rica), sorted at a quality standard known as Strictly Hard Bean (grown at 1200+ meters) as well as European Preparation specifications (15+ screen size, <8 defects per 300 grams). When grown at high altitudes, coffee cherries mature more slowly and produce denser seeds which results in sweeter coffee beans with more complex flavor profiles. Sorting by screen size and defects ensures a more consistent roast and clarity in the brewed cup.

Alternative Processing

Over the past several years, alternative processing methods have taken the coffee world by storm. [Link to Blog Post - Coffee 101: Processing] Of the many techniques that have seen experimentation, anaerobic fermentation is one that seems sure to stay.

Rather than a unique processing method of its own, anaerobic fermentation is a technique that can be added to any traditional processing method - washed, honey, or natural. Anaerobic, or sometimes called low-oxygen, fermentation subjects the fermenting coffee cherries to an oxygen-deprived environment, which encourages the population of micro bacteria that thrive in an anaerobic environment.

In this particular process, an additional step is taken to ensure that the fermentation happens within a specific temperature range that encourages the population of Lactobacillus, which transform sugars into lactic acid. Combined with coffee cherries sorted for ripeness, with high Brix scores, lactic acid tends to intensify aromas and sweetness, developing unique flavors in the brewed coffee. Additionally, we find that the coffee takes on a very smooth, creamy mouthfeel, which compliments a fruit-forward cup.

After anaerobic fermentation, this coffee was sun-dried on raised beds.

Customer Reviews

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J
Jon Dagle
Quite a stand-out!

Don't really have the words to describe this. Not a typical Costa Rica, but reminiscent. This is truly an exceptional coffee. Freeform does it again.

Thanks so much Dan, really means a lot! Appreciate all of your support.