Costa Rica Coope Tarrazu Anaerobic Microlot ESPRESSO Size:1 Kilogram Many farmers have trees that

Many farmers have trees that are over 50 years old

the region is well known for coffee production

The longer fermentation time for yeast processed coffees (washed processed typically ferments for about 12 hours) also allows for more developed flavors

where farmers in the surrounding region deliver their cherry for processing

Costa Rica Coope Tarrazu Anaerobic Microlot ESPRESSO Size:1 Kilogram Many farmers have trees thatOrigin: Costa Rica Region: Tarrazu Altitude: 1450 1600 meters above sea level Farm: Hacienda Cafetalera Variety: Caturra & Catuai Process: Pulped Anaerobic Fermentation Tasting Notes: Smooth sticky body and mouthfeel, cherry acidity with notes of sweet cinnamon, vanilla, and milk chocolate. The Hacienda Cafetalera is an estate farm that belongs to Coope Tarrazu Cooperative. Purchased in 2013, the farm spans 99 hectares, howeverAnaerobic processing