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LIMITED EDITION COSTA RICA ANAEROBIC (250G)

Regular price $21.90


Profile

Dry profile: sweet coffee, candied fruits, fermented, oats.

Wet profile: a very silky and delicate coffee, with a persistent but extremely sweet acidity. We can clearly discern the aromas of ripe carambola and pineapple. A perfect pour-over coffee.

More information

Country: Costa Rica

Region: Tarrazu

Altitude: 1400-1600 M

Farm: Beneficio Candelilla

Variety: Caturra, Catuai

Process: Anaerobic Passion Fruit

Recommended Brew

Chemex, Filter, Bodum

©Cafe Normal

a unique process

The anaerobic technique is in full expansion in the world of coffee and especially in Costa Rica. Here are the steps that allowed the production of this exceptional coffee, directly on the farm of the Sanchez family.

  1. The coffee is placed in an airtight tank, with its mucilage still present.
  2. Passion fruit pulp is added and mixed with the coffee beans.
  3. The tank is sealed and emptied of all oxygen, and the coffee ferments for 7 days.
  4. After 7 days, the coffee is placed on African beds and dried in the sun for 12 to 15 days.
  5. The coffee is finally stored for 2 months at rest then exported

 


©Cafe Normal

A coffee discovered and bought directly on the spot

For many years we have had a special relationship with Costa Rican producers. Each fieldtrip allows us to discover new producers, new coffees and new technical approches.

Our last visit was no exception to the rule, since it allowed us to discover this unique Anaerobic coffee from the Sanchez family farm. It is all their passion and their innovative spirit that are expressed through this unprecedented coffee. We are proud to share it with you.

©Cafe Normal

a unique process

The anaerobic technique is in full expansion in the world of coffee and especially in Costa Rica. Here are the steps that allowed the production of this exceptional coffee, directly on the farm of the Sanchez family.

  1. The coffee is placed in an airtight tank, with its mucilage still present.
  2. Passion fruit pulp is added and mixed with the coffee beans.
  3. The tank is sealed and emptied of all oxygen, and the coffee ferments for 7 days.
  4. After 7 days, the coffee is placed on African beds and dried in the sun for 12 to 15 days.
  5. The coffee is finally stored for 2 months at rest then exported

 

A coffee discovered and bought directly on the spot

For many years we have had a special relationship with Costa Rican producers. Each fieldtrip allows us to discover new producers, new coffees, new mills and new technical approches.

Our last visit was no exception to the rule, since it allowed us to discover this unique Anaerobic coffee from the Sanchez family farm. It is all their passion and their innovative spirit that are expressed through this unprecedented coffee. We are proud to share it with you.

©Cafe Normal

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