Costa Rica Finca Los Pinos Milenio - Anaerobic Natural

We have really become quite smitten with Anaerobic fermented coffees lately. 

This coffee is processed Natural, where the beans are dried in its cherry for a certain number of days. It gives a complex and funky flavour with notes like Caramelized pineapple, wild strawberry, red mango.

What is so special about anaerobic fermentation? Producers allow fermentation to naturally occur by exposing the pulp or the coffee cherry to warmth and bacteria naturally occurring in the air.  Similar to beer and wine making, the bacteria interacts with the sugars in the coffee cherry to create unique and delicious flavours. Anaerobic fermentation happens when oxygen is removed from the equation. This process rapidly changes the coffee fruit, resulting in a flavour much different than traditional fermentation methods. This is done by sealing the intact coffee cherries or the de-pulped cherries in containers with water for certain amount of hours before they are dried.

Full name: Costa Rica Finca Los Pinos Milenio

Roast level: Full City / Medium-Dark

COUNTRY: Costa Rica
REGION: Chirripo
PRODUCER/COOPERATIVE/FARMER(S): Finca Los Pinos Milenio
VARIETAL(S): Caturra, Catuai
ALTITUDE: 1200 - 1900 Masl
PROCESS: Natural, Anaerobic
GRADE: SHG EP 

A note about freshness

To increase shelf life and preserve freshness, it is best to buy the beans whole and grind them at home. That said, we understand that not everyone has a coffee grinder at home. Select the type of grind for the way you normally prepare your coffee. Not sure? Check out our handy chart.

This coffee will begin to hit its peak flavour around 5+ days AFTER the roast date.