COSTA RICA FATIMA ANAEROB NATURAL - MICRO LOT

CREAM AND COFFEE FLAVOUR
The Costa Rica Fatima Anaerobic Natural - Micro Lot is a wonderfully developed and multi-layered flavoured arabica. It will delight you with a blend of fruits (apricots, pineapple), orange blossoms and milk chocolate. Its lightness is best enjoyed filtered or cold brewed. But it's also wonderful from a mocha pot or a coffee pot with a lever.
EREDET

In the hills of the Tarrazú region lies the Finca Tres Milagros farm, known for its ideal conditions for coffee growing. It has been owned and run by the Facusse family for over half a century. With excellent results, it should be noted. As the family takes absolute ownership of the entire production process, they can oversee every aspect from growing to fermentation to drying.
The final flavour of the Catuai and Caturra varieties is determined by the soil and climate of the Tarrazú region and the anaerobic fermentation used in the processing of the beans. The special method of sealing the coffee cherries in hermetically sealed containers maximises the aromatic components.
The fermentation process at Finca Tres Milagros is divided into two stages: the first stage involves placing the ripe coffee cherries in polypropylene bags, where they ferment gently for 48 hours. The workers then transfer them to the fermentation tanks. There they ferment anaerobically for 96 hours without oxygen.
Finally, the coffee is dried in direct sunlight for about 20 days. After drying, it rests in bags for 2-3 months. This precise technique ensures that each batch is of uniformly high quality.
In Costa Rica, around 50 000 farmers grow coffee trees. The vast majority are small producers. The work is not easy, the weather is capricious and the plantations are frequently affected by drought. Despite this, Costa Ricans manage to export high quality lots, including unique micro lots. Costa Rica Fatima Anaerobic Natural - Micro Lot is proof of this. Specially made, with a special taste. This is the Costa Rica Fatima Anaerobic Natural - Micro Lot, which can be enjoyed in filter, french press or automatic coffee maker. Thanks to the oxygen-free fermentation, it develops wonderful notes of apricot, pineapple, orange blossom and milk chocolate. A unique microlot from a region that has become famous for its coffee worldwide, it is definitely worth a taste. Place of origin:
Costa Rica

Species:
Catuai

Countryside:
Tarrazu

Sea level f. m.:
1450-1900m

Taste:
Fruit, Milk chocolate

Processing:
Anaerobic