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