Costa Rica Tarrazu San Diego Lactic Anaerobic
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$18.00
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per
About the Coffee
Grower: Beneficio San Diego
Region: Tarrazu, Costa Rica
Mill: Beneficio San Diego Mill
Altitude: 1450-1750 meters
Varieties: Caturra, Catuai
Processing: Lactic Anaerobic Fermentation
Flavor Notes: Black Cherry, Cane Sugar, Hibiscus, Vanilla
About Lactic Anaerobic Processing
Costa Rica is a pioneer of coffee processing methods like the lactic anaerobic process. The process begins with a carefully hand-sorted selection of super-ripe coffee cherries with a high Brix score and optimal sugar content, which feeds the anaerobic process. No water is used during the fermentation stage, and the sugars are transformed into lactic acid, intensifying aromas and sweetness and translating into unique flavors in the brewed coffee. Once the lactic anaerobic fermentation process is complete, the coffee is 100% sun-dried to maintain quality.
About San Diego Mill
Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. Today Beneficio San Diego specializes in coffees from Tarrazú and Tres Ríos regions. The mill takes pride in striving for ever-increasing efficiency and quality standards. At the same time it has taken a leading role in working with producers to ensure good community relations and sustainable production.Coffee From Tarrazú
Tarrazú is the most famous – and highest-producing – coffee region in Costa Rica. The canton was awarded Denomination of Origin status in 2019, and its distinctive cup profile, with fine acidity and full body, is why green coffee from Tarrazú is differentiated from the broader Los Santos area. Here, the focus is on quality over quantity, and the coffee in this lot grew on altitudes ranging from 1,450 to 1,750 masl. The red clay soil, humid climate, and tropical temperatures with an average of 24ºC help nurture some of the best coffee in Costa Rica.
Costa Rican Green Coffee Quality
A Strictly Hard Bean (SHB) green coffee must be grown at an altitude of 1,200 meters above sea level or higher. When coffee grows at high altitudes, the coffee cherries mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter coffee beans that are considered higher quality. During dry milling, the lot was further hand-sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.
Costa Rica Green Coffee
Costa Rica coffees sell at a premium. The country has a reputation for delivering high quality and innovation – a winning combination. Costa Rica’s quality socio-economic infrastructure programs, such as universal healthcare, high education levels, sophisticated agronomy and research, and well-regulated agricultural sustainability programs, certainly contribute to the high cost of coffee. Additionally, when coffee roasters buy Costa Rican green coffee, producers receive nearly 80% of the FOB value, guaranteed.
