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Costa Rica Tarrazú Anaerobic
Rp 105.000,00
Origin: Tarrazú Valley, San José, Costa Rica
This experimental lot undergoes controlled anaerobic fermentation in sealed tanks before drying. The process amplifies complexity while maintaining the clean foundation Costa Rican coffees are known for.
Processing: Anaerobic fermentation, washed
Flavor Profile: Tropical fruit, lychee, honey, lactic acidity
Brew Intent: Filter
Roast Style: Light roast to preserve fermentation-derived aromatics and layered acidity