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Costa Rica

Roast - Light

Process - Anaerobic Honey

Reminds us of - Hibiscus, rose hips, Berry

This lovingly curated Tarrazu green coffee blends San Diego Honey Process coffee and Anaerobic Process coffee from Cordillera de Fuego.


The Honey processing method started in Costa Rica but has since spread to other countries across the globe. In this process some or all of the mucilage of the coffee cherry – aka coffee honey – that coats the parchment is left on during the drying stage, giving the coffee a sweeter profile than washed coffees.


The Anaerobic process begins with selection of handpicked mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. Selecting the cherries when they are at their ripest ensures a high sugar content, which helps feed the anaerobic process.


At the mill, the coffee is depulped and put in air-tight, stainless-steel tanks with the mucilage left on. The absence of oxygen stimulates an anaerobic fermentation process. The process develops in a unique series of acids such as lactic and malic, which results in a very complex flavor.


Costa Rica Tarrazu Jaguar

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