Origin: Costa Rica 
Farm: Terrazu
Region: Los Santos
Process: Anaerobic Honey
Variety: Catuai
Altitude: 1950
Reminds us of:  Raspberry, Star Fruit, Cocoa Nib, Hibiscus, Black Tea, Winey
Beneficio San Diego is Costa Rica’s most innovative mill. Since its establishment in 1888, the mill has never stopped striving for progress and improvement and takes great pride in its ever-increasing efficiency and quality standards. Today, Beneficio San Diego specializes in processing coffee from the Tarrazú and Tres Ríos regions and takes a leading role in working with producers to benefit the community and engage in sustainable coffee production.
 
What Is Anaerobic Fermentation?
This Anaerobic processed coffee starts with the careful harvest of fresh cherries at peak ripeness, achieving a high sugar content—our team aims for a Brix degree of 26. This concentrated fruit sugar fuels the fermentation process.
 
During fermentation, whole coffee cherries (with the fruit intact) are placed in an oxygen-free environment, naturally stimulating anaerobic fermentation. This process develops lactic and malic acids in the tank, resulting in a coffee with complex flavors.
 
Beneficio San Diego has dedicated years to refining its anaerobic processing infrastructure, establishing precise temperature and time controls to ensure the fermentation enhances the coffee's natural flavors. The flavor profile of this Tarrazú Natural Anaerobic coffee features spicy notes of cinnamon and cloves, beautifully balanced with the rich florals of hibiscus and rose hips.