Costa Rica Anaerobic NaturalCoffee Review: 92 points Blind Assessment: Gently fruit and spice toned. Nutmeg, dried plum, hop flowers, cocoa powder, candied violet in aroma and cup. Gently brisk acidity; syrupy smooth mouthfeel. Nutmeg and hop flowers carry the quiet finish. Notes: Produced at Hacienda La Minita, entirely of the Caturra variety of Arabica, and processed by the anaerobic natural method, in which the whole fruit is fermented in tanks with limited oxygen before

exceptionally sweet natural-processed Ethiopia grounded by cocoa nib and almond tones

Of the remaining 400 acres

the cherries are pulped and then fermented for 12 to 16 hours

There is also a surprise appearance of Earl Grey tasting notes as the coffee cools

and delicately clean aftertaste

Green apple

As part of the quality control process

We use the fast growing

El Salvador

Blind Assessment

Coffee Review 94 points

Black Cherry fragrance