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Juanachute – Costa Rica (anearobic)

Normale prijs

€15,00

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Country
Variaties 
COSTA RICA
CATTURA - CATUAI
Region
Quality
BARRIO MONTES ORO, SAN PABLO
ANAEROBIC
Process
Producer
WASHED
LUIS ANATASIO CASTRO
Juanachute  – Costa Rica (anearobic)

Tasting notes

Anise — Cardamom — Cinnamom 

At Juanachute they are dedicated to finding the perfect processing method for each of the farms and plots. This comes from a need to give added value to coffee in an international market with low prices. 

In January, cherry is handpicked and pulped in an eco-pulper. Then the pulped beans are put into a unique system built at Juanachute that enables anaerobic fermentation. The system is composed of plastic barrels with a valve that allows air out but not in. 

This batch of anaerobic fermented coffee was placed in the tanks with all the mucilage (honey style). By analyzing Brix content and pH levels, the team decided for how long the batch should be kept in the barrels. The fermentation time for these beans was 96 hours. 

After being removed from the barrels, the coffee was dried on African raised beds for 8 days.