Costa Rica Anaerobic Honey
Costa Rica Anaerobic Honey
Costa Rica Anaerobic Honey
Costa Rica Anaerobic Honey
Costa Rica Anaerobic Honey
Costa Rica Anaerobic Honey
Costa Rica Anaerobic Honey

Costa Rica Anaerobic Honey

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Sale price
$15.00

The Anaerobic honey process described by genuine origin:

"First the coffee is depulped and the seeds are placed inside the fermentation tanks. The separated mucilage is then tightly packed into a gel-like consistency and added to the fermentation tank until it covers the entire parchment. As the fermentation begins the levels of O2 diminish and the CO2 increase, creating pressure in the fermentation tank. The process lasts between 18 to 23 hours – long enough for the mucilage to be consumed, but not so long that alcohol is produced. After 15 hours the pH needs to be constantly controlled to determine how the fermentation is progressing.

The pressure created by the CO2 allows the flavors of the coffee juices to be injected into the parchment. Once the fermentation has concluded the tanks are opened (carefully!!! Due to the high pressure). The coffee is then sun dried for at least 4 hours otherwise the fermentation might continue and the flavors would change."

THIS IS THE SAME BASE COFFEE AS THE YELLOW, RED, and BLACK HONEY.  This coffee is truly unique in that this process has only been around a couple years and found in small lots as large scale production has not been invented yet.   You find little bit of honey with Blackberry Jam, Tangerines, and Strawberry notes followed with the natural chocolate aftertaste. 

Processing : Anaerobic Honey
Varietals: Catuai,Caturra
Smooth bodied coffee with flavor notes of:
Blackberry Jam, Tangerine, Strawberry, Honey