Costa Rican Palmichal Olman Anaerobic
Apricot, Tangerine, Red-wine, Blueberry Caramel, Vanilla, Nutty. Clean, Complex and Sweet Cup.
This Caturra strain coffee is grown at 1300-1600 meters. The cherries were pulped and stored in sealed one-way valve containers for 85-92 hours. This allows the anaerobic fermentation to take place. The coffee is then sun-dried for 12 days. Tasting notes include: Apricot, Tangerine, Red-wine, Blueberry Caramel, Vanilla, Nutty. Clean, Complex and Sweet Cup.
Whole Bean, Percolator – Stovetop (coarse #13), Percolator – Electric (coarse #12), French Press (coarse #11), Automatic Drip – Permanent/Keurig Filter (medium #8), Automatic Drip – Paper (medium #7), Manual Drip (fine #5), Espresso – Stovetop (fine #4), Espresso – Pump (very fine #2), Turkish (very fine #1)