Citrus Sonata

Tarrazú is a premier, high-altitude coffee-producing region in Costa Rica, specifically in the San José province within the Los Santos Zone.Our Latest experimental lot working with various farmer in Tarrazu. This coffee is ferment anaerobically by using yeast inoculated from orange blossom and peach. After carefully selected riped red cherries from Tarrazu, the coffee is first anaerobically ferment in a seal container for 24 hours. After that, the cherries is depulped and ferment with yeast for another 48 hours. Then it is sundried along with mucilage on dry patio for 7 days.