Costa Rica

The Jasmin garden....

This was my winning variety at brewers cup 2018, from Alejo Castro. And now ended in the finals as the 4th best coffee in Costa Rica,  in the prestigious Cup of Excellence. 

Last year we decided to make it anaerobe instead of honey processed.

The coffee was left in a sealed tank for 24hours and dried on african beds afterwards. 

This process enhanced the mouth feel which reminds me of blueberries/blueberry muffin - still with a remaining character of Jasmine and bergamotte.  

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

The Anerobe method when processing coffee usually gives a higher acidity. We have tried with this process to make this coffee more distinct with an exceptional balance with a great mouthfeel.