#1 Costa Rica

The Jasmin garden....

This was my winning coffee variety at brewers cup 2018, from Alejo Castro. And now also my winning coffee at Danish Barista Championship, 2022. 

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 the cherry 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.

After picking the cherries was wrapped in plastic for 24 hours keeping the mucilage intact for a sweeter cup, before it was dried on cement concretes at 19 days. 

The mouth feel has a high intensity sweetness, medium body & medium acidity.