#7 Costa Rica

The Jasmin garden....

This was my winning coffee variety at brewers cup 2018, from Alejo Castro.

in 2020, it was placed in the final as the 4th best coffee in Costa Rica,  in the prestigious Cup of Excellence programme.

Last year we decided to process it using an anaerobe fermentation, instead of honey as we have done in the previous years.

The Anerobe method usually leaves a powerfull destict acidity, which is nice when you take one sip. But sometimes too overwhelming. We like it more balanced with a greater mouthfeel, which I think we managed with this method.

The mouth feel which reminds me of a blueberry muffin - still remaining with a character of Jasmine and bergamotte.  

As this coffee is grown in Costa Rica the cherry maintain an intense taste of papaya and melon. And due to its drying method the coffee gets a very unique and pleasant velvety mouthfeel without being too acid.