Blend of Catuai and Caturra - Anaerobic

An unusual anaerobic lot from Costa Rica, (Los Santos)
Gingerbread and hazelnut lead. Cherry and redcurrant are present, not dominant.

Grown at 1,800 masl on volcanic soil under shade trees.
Medium roast, clean and complex.

Score 88.7.

Details

• Origin: Costa Rica, Los Santos
• Variety: Caturra, Catuai
• Process: Anaerobic fermentation
• Altitude: 1,800 masl
• Soil: Volcanic
• Shade-grown: Yes
• Grade: SHB EP
• Roast: Medium
• Score: 88.7 (SCA)
• Intensity: Aroma 5 · Complexity 5 · Body 3 · Aftertaste 4 · Fruit 2 · Balance 3
• Recommended preparation: Hand filter, drip machine, French press
• Weight: 200 g
• Grind: Whole bean
• Roasted in: Berlin