Green coffee: Costa Rica anaerobic Tarrazú
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Green coffee Costa Rica anaerobic Tarrazú
Growing country
Costa Rica
Species
Arabica
Variety
Caturra, Catuai
Preparation
Anaerobic Honey
Herkunft
Tarrazú, Costa Rica
Producer
William Elizondo Carvajal
Altitude
1'450 - 1'750 metres above sea level
Harvest
Selective hand-picking
Grade
EP (European Preparation), SHB (strictly hard bean)
Points
87.25
Density (ISO)
follows
Moisture Content
follows
Water Activity
follows
Caffeine (prepared as SCA Cupping)
follows
Chlorogenic acid (prepared as SCA Cupping)
follows
Harvest year
2024
Bean picture
follows
Profile
The coffee is very fruity, complex and with a medium acidity (acidity), warming medium sweetness and a pronounced body. Intense aromas of cinnamon buns and apple.
- Flavour notes: Warm apple pie, cinnamon buns
- Aftertaste: Brown raw sugar
- Sweetness: Medium
- Fruit acidity: Medium
- Body: Pronounced
Preparation methods
Costa Rica anaerobic Tarrazú should ideally be enjoyed single-origin to fully savour its special flavour profile.
It is ideal as a filter coffee or in the French press, which gives it an even fuller, rounder flavour. It also tastes excellent as a café crème, lungo or Americano. If the acidity is too intense for you, you can refine it with a little milk.
Origin
This exceptional coffee comes from Costa Rica, more precisely from the famous San Diego Tarrazú region. The region is known worldwide for the production of top-quality coffees, which grow in the fertile soil and ideal climatic conditions.
Tarrazú, located around two hours south of San José, is often referred to as the ‘gold mine’ of coffee. The high altitudes above 1,500 metres, the temperate climate and the well-defined seasons create ideal conditions for the slow ripening of the coffee cherries. Here, the plantations thrive on small farms, which are only around 3 hectares in size on average. Many of the farmers deliver their ripe cherries to external wet mills, known as ‘beneficios’, where they are further processed.
This coffee is processed by the ‘Beneficio San Diego’ mill. The processing plant, which has been in operation since 1888, utilises state-of-the-art technology and works closely with over 5,500 coffee farmers to ensure the highest quality. The mill also plays a central role in community work and promotes sustainable cultivation methods.
Processing and result
This coffee is processed using a special anaerobic fermentation process. This involves fermenting the coffee cherries in an oxygen-free environment, which converts the cherries' natural sugars into special acids. This process produces unique flavours that are further enhanced by selecting the ripest cherries from the highest altitudes of Tarrazú. After fermentation, the coffee is dried on sun terraces until it reaches the optimum moisture content of 11.5% and then rests to further develop its flavour notes.
The result is a coffee with warm flavours of freshly baked apple pie and cinnamon buns and an aftertaste of brown sugar. The complex structure of this coffee makes it particularly multi-faceted and ensures that the flavours linger on the palate for a long time.
Roasting recommendation for Costa Rica anaerobic Tarrazú
We roast the coffee lighter so as not to mask the specific flavours with overly strong roasted aromas. Very light roasts develop a clearly perceptible malic acid flavour. If this acidity is too intense for you, you can adjust it to a medium roast level.
You can find roasting profiles for this bean in the knowledge section: for Gene Café, for Hottop Manual, for Hottop with Artisan and for Aillio Bullet R1 V2.
Packaging
The green coffee is delivered in a transparent and resealable 1kg or 5kg Ecotact fresh bag or in a 15kg bag-in-box.