Due to it’s rarity and unique tasting charitatistics, this is truely a world class coffee. Only limited quantites are available on this special roaster reserve release!
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La Chumeca Micromill is owned and operated by Martín Ureña, one of three brothers who have been coffee producers for their entire lives. Martín’s “next door” neighbor is his brother Edgar’s El Pilon Mircromill. Contrast Owners, Adam and Chris, have visited these farms several times and they are must stop on every trip to Costa Rica.
Since 2018 Martín has been experimenting with anaerobic-environment fermentation. The Capulinero process was created in 2019 by La Chumeca Micromill.. It is a 3-step anaerobic fermentation process. The first step is to introduce freshly harvested cherries into the metal anaerobic fermentation tanks for a period of time determined by pH and Brix levels. After this period, the coffee is then transferred into plastic bags and undergoes another, more concentrated anaerobic fermentation process, until the temperature reaches 33 Celsius degrees. Then the coffee is put back into the metal anaerobic fermentation tanks until a final Brix degree reading of 16 is reached. The cherries are then placed directly on raised African-stye beds and dried for a period of about 20 days, depending on the weather conditions.
Intense winey fruit and floral flavors with cherry, rose, raspberry, cocoa and dark chocolate; juicy acidity and candy like sweetness.