Costa Rica Anaerobic Fermentation
This medium roasted coffee will soon be seen on our espresso bar, because its just darn good and ready for anything. The Anaerobic fermentation gives it a bit of a cool cinnamon note. We think these tasting notes are screaming out Fall weather.
Country: Costa Rica | Region: Tarrazu | Varietal: Caturra
Producer: Luis Eduardo Campos Process: Anaerobic Fermentation | Altitude: 1600-1750 masl
Notes: Apples & Cinnamon