COSTA RICA Tarrazu San Diego Lactic Anaerobic

Description

Processing: Lactic Anaerobic; SCA Score: 86.5 points

Flavor profile: Rich caramel and cocoa aromas, complemented by a pleasant sweetness and a citrus acidity.

Costa Rica – A Pioneer in Coffee Processing

Costa Rica has been at the forefront of innovative coffee processing methods, including the lactic anaerobic process. The journey begins with a carefully hand-sorted selection of super-ripe coffee cherries, with high Brix score and optimal sugar content, which fuels the anaerobic fermentation. During this stage, no water is used, allowing natural sugars to convert into lactic acid, intensifying the coffee’s sweetness and complex flavors, resulting in distinctive aromas in the final brew. Once the lactic anaerobic fermentation is completed, the coffee is 100% sun-dried to preserve quality and enhance its unique profile.

Beneficio San Diego Coffee Mill

Beneficio San Diego is Costa Rica’s most advanced coffee mill, founded in 1888, and has been a pioneer in innovation ever since. Today, it specializes in coffees from the Tarrazú and Tres Ríos regions, renowned for their exceptional quality.

The mill takes pride in its commitment to efficiency and continuously improving quality standards, while also leading efforts to collaborate with producers, ensuring strong community relations and sustainable production practices.

Costa Rica Green Coffee Quality

A Strictly Hard Bean (SHB) coffee must be grown at an altitude of 1,200 meters above sea level or higher. At high elevations, coffee cherries mature more slowly, allowing the fruit to absorb more nutrients, resulting in denser, sweeter beans considered to be of superior quality.

During dry milling, the lot undergoes further manual sorting according to European Preparation (EP) specifications, ensuring:

• A minimum screen size of 15 or larger

• A maximum of eight defects per 300 grams