ORIGIN

Allan Campos' farm is located in the Perez Zeledon region, nestled on the edge of Costa Rica's highest mountain, Chirripo. Allan's family is dedicated to micro-batch production. After delivering coffee to the cooperative for many years, they decided to develop their own project and start processing their own coffees by installing their own micro mill. This gives them greater control over quality and a fairer return on their investment.

Regenerative agriculture: Respect for biodiversity and agroforestry are at the heart of our farming practices. The planting of avocado trees is also part of the project, providing shade for the coffee trees, which is beneficial to their development.

The natural fermented process: Anaerobic fermentation - 72 hours in a closed tank, with no air or light + natural drying on an African bed.
30 days of natural sun drying on an African bed.

RECOMMENDATION

This Costa Rica anaerobic fermentation is a pure delight with slow coffee methods such as V60, Origami, Aeropress or Chemex.

We've published a recipe for V60 preparation available on our Instagram account. This recipe was originally intended for our Ethiopian Yirgacheffe but we have adapted it below to this Anaerobic Costa Rica :
1. To begin, weigh 16.5g of coffee into your grinder.
2. Meanwhile, heat your water to 92°c-95°c.
3. Place the filter paper in the filter holder. Rinse with hot water to remove the paper taste. Then discard the water from the cup.
4. Next, grind the beans to a medium grind and pour the ground coffee into the filter holder.
5. Place the cup with the filter holder on a scale and tare it. Start the timer and immediately begin pouring in 30g of water, waiting 25 to 30 seconds for a pre-infusion. Finally, gradually add the rest of the hot water in a circular motion, pausing every 10-15 sec, until the scale reads 230g.
Once the infusion is complete, you're ready to enjoy!

NOTES

Aromas: apricot, cherry, brown sugar
Flavours: strawberry liqueur, salted caramel, cherry, raspberry with notes of black tea