COUNTRY: Costa Rica
REGION: La Cuesta, Tarrazú
ALTITUDE: 1450 masl
PROCESS: Anaerobic Honey
IN THE CUP: Cinnamon, pure butter shortbread, caramel apple
We’re excited to introduce one of the most unique and exciting coffees we’ve ever tasted here at Kittel. This coffee was purchased directly from Palmichal Micro-Mill where it was produced using the modern technique known as anaerobic fermentation.
Diego Guardia of Palmichal Micro-Mill and Ceca S.A. explains the process:
The Anaerobic process consists of creating anaerobic fermentations, which basically take place under the absence of air. The team at Palmichal Micro-Mill has built a system to create such fermentations. The tanks are basically plastic barrels with a valve that allows air to go out but not in. This particular anaerobic process was pulped and placed in the barrel with all its mucilage (honey style). Brix context and PH levels are measured before closing the barrel; this allows the Palmichal Team to decide how many hours will the batch be kept in the barrels. For this specific batch the fermentation was in 96 hours. Once the coffee was taken out of the barrels it was placed on African beds for 8 days with all of its mucilage. After the coffee rested in parchment for 2 months it was dry milled and sorted by weight, density, size and color.
The resulting process leaves a coffee with unmistakable notes of cinnamon, butter cookies, apple and caramel. The production team at Kittel lovingly describes this coffee as “apple pie in a cup.”
While this coffee was processed at Palmichal Micro Mill it was farmed by Gabriel Gamboa Nuñez at La Cuesta Farm in the sub-region of La Cuesta, Tarrazú. The farm was planted by Gabriel's uncle 25 years ago and Gabriel took over about 9 years ago. This coffee has been processed at Palmichal Micro-Mill for the past 5 years.