Costa Rica Caribe Thermic Fermentation
We have really become quite smitten with fermented coffees lately.
A complex and funky flavour with notes like concord grape, blueberry jam, green apple, raw cacao finish.
What is so special about thermic fermentation? The process enhances the natural sweetness and fruit flavors of the coffee. The process starts by selecting the cherries when they are at their ripest allowing them to have a high sugar content and thus feeding the fermentation process. The semi-washed coffee is then heated with some of the coffee mucilage left on the bean. The exposure to the heat starts to breakdown the natural sugars of the coffee cherries, partially caramelizing them. This inventive process gives the coffee an exceptionally sweet and fruity flavour as well as a round and balanced cup.
Full name: Costa Rica Caribe
Roast level: City+ / Medium-Dark
COUNTRY: Costa Rica
PRODUCER/COOPERATIVE/FARMER(S): Finca Los Pinos Milenio
VARIETAL(S): Caturra, Catuai
ALTITUDE: 1200 - 1900 Masl
PROCESS: Semi- washed, thermic fermentation
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.