Anaerobic fermentation of coffee Anaerobic treatment of coffee taste good Anaerobic treatment of coffee flavor

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Two different kinds of coffee from two different regions are used in our anaerobic coffee Cordillera de Fuego: Tarazu and West Valley (from Zacero to be exact). Both coffees were grown between 1400 and 1500; caturra catuai. This sounds like typical Costa Rican coffee, right? This is where the anaerobic process works. The creamy texture of this coffee will immediately attract your attention, as well as its floral and cinnamon flavor; it also has good acidity. These complex notes are directly related to the fermentation process. Taste different!

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