Costa Rica Cordillero de fuego anaerobic 12oz

From producer Luis Eduardo Campos, a Costa Rican coffee farmer who is constantly looking for new and innovative ways to improve his coffee production. The anaerobic process begins with handpicked, mature coffee cherries that have a brix degree of near 26. The coffee is repulsed and placed in stainless steel tanks with all of its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases causing pressure to buildup in the tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the complex cup profile. Once ready, the coffee is 100% sun dried. Tasting notes :  cinnamon, hibiscus, strawberry, lemongrass, and tea rose.