Altitude 4333 Anaerobic

Altitude 4333 Anaerobic

Cultivated in volcanic soil at the Don Beto farm in Costa Rica and dried naturally, the Catuai and Catimor varieties are then placed in barrels and deprived of oxygen for 72 hours. In doing so, it develops through anaerobic fermentation exquisite notes of dried pineapple, honey and cocoa.

Regular price
Notes:Dried pineapple - Cocoa - Honey
  • Origin(s) Costa Rica
  • Variety(ies) Catuai - Catimor
  • Process(es) Anaerobic
  • Altitude Unspecified m.a.s.l.
Light roast 50%
Dark Roast 50%
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