Tarrazú is one of the eight coffee growing regions in Costa Rica and also its most popular one. There, you will find El Tajo farm. They are known for the experimental processing methods they apply on the coffee cherries, including, but not limited to, “anaerobic fermentation”. In anaerobic fermentation, the coffee beans are placed with their pulp in stainless steel tanks, which are then sealed airtight. Naturally, fermentation starts to occur and carbon dioxide is produced requiring a strict control of pH, pressure, temperature, oxygen and sugar levels. When the sugars and pH reach the desired level, the beans are removed from the tanks and left to sun-dry for a few days. This processing method enhances the aroma and taste and gives the coffee a unique cup profile.
Origin: Costa Rica
Estate: El Tajo
Process: Anaerobic fermentation
Roast degree: medium
Cup profile: Strong aromas of cinnamon, berries and cherries. Buttery body and round acidity with a long and pleasant aftertaste.