Region -         Central Valley, Costa Rica
Producer -       Alberto and Diego Guardia
Altitude -          1,300 M.A.S.L
Processing -   Natural/Anaerobic fermentation
Varietal -         Caturra

We choose Caturra, because it is an unusual and rare variety, as the name suggests the coffee cherries ripen to a yellow colour rather than red. The resulting cherries are usually higher in sugar content, the theory is that they reflect more light than there red counterparts, ripening slower. This coffee definitely reinforces this theory, Caturra is extremely sweet and full of toffee apple and caramel flavours. This particular lot has been naturally processed in a very unique way. The cherries are first dried on beds for a week, this is done in the garden rather than the patios, here it’s a little cooler leading to slower fermentation. The cherries are then moved into a low oxygen environment, this is sometimes referred to as anaerobic fermentation. Finally the cherries are finished in dryers slowly until they reach 10% moisture.

This coffee is roasted for filter and espresso, so everyone could enjoy it!