Winter times are always special with falling snow, warm fireplaces, great dinners, and intense flavors.

To celebrate the festive season, like every, year we offer a special coffee, this time from Costa Rica.

After graduating from university in 1984, Don Luis Eduardo Campos began growing coffee in the district of Piedades del Sur, province of Alajuela of Costa Rica.

Don Luis has continuously researched innovative methods and processes to improve the quality of his coffee. About ten years ago, he had the idea of ​​carrying out an anaerobic fermentation - that is carried out in the absence of oxygen - to enhance the coffee aromas through a controlled fermentation process. After six years of research and testing, his first anaerobic microlot was put on the market, and it is outstanding!

The anaerobic fermentation gives this specialty microlot unique notes. The process begins with the hand-harvesting of cherries only when they are incredibly mature, with a Brix degree (a measure of their sugar content) close to 26. The high sugar content is essential to allow the fermentation development in the absence of oxygen, by feeding the bacteria and yeasts. After having removed the pulp from the beans, these are placed in steel-tight tanks with the pulp itself. The fermentation process is particularly rich in malic and lactic acids, which contribute to the development of really complex and pleasant notes. After the fermentation, the coffee is dried on raised beds naturally under the sun.

The result is the perfect winter coffee: cinnamon apple pie, dried fruit, orange peel, and caramel are very well distinguishable in this coffee. A specialty microlot to be enjoyed in front of a fireplace, as filter or espresso, for which, as always, differentiated roasting profiles have been developed.

*** Minimum resting period: 14 days espresso / 7 days filter from roasting date***