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Costa Rica Anaerobic Fermentation

Costa Rica Anaerobic Fermentation

$ 17.00

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