Costa rica Anaerobic - Single origin - 250g
Svarta vinbär, fruktigt och choklad
Lot: Los Monos
Varietet: Yellow Catuaí Bärtorkat
Region: Peréz Zeledon, Brunca
Producent: Senel Campos
Process: Dry Anaerobico
Växthöjd: 1400–1700 m ö.h.
Mill: Don Senel
Lite om Anaerobic: https://www.thebarn.de/blogs/coffee-wiki/anaerobic
Post-harvest process: Cherries where picked at a suggar level of Briz 28. After harvest, floaters are separated before cherries was dried on African bed for 110 hours with movements every 2 hours. Then the fruit was placed in anaerobic fermentation tanks without an escape valve for 120 hours. In this process there is no leachate due to the 110 hours of pre-drying that is given to the fruit at the beginning. Then the fruit is transferred to slow-drying greenhouses seeking to prolong the drying of the fruit. Cherries was covered with a tissue called ‘saran’, and cherries were moved every 5 hours. Drying time 45 days, and resting after drying for 60 days before coffee was being prepared for export.