Costa Rica Cordillera del Fuego #23

Process: Anaerobic Fermentation
Varietal: Mixed
Altitude: 1700L

Tasting Notes: Plum, Fig, Molasses

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We absolutely loved this coffee. Anaerobic fermentation is a difficult process to get right but farmer Fernando Cordero absolutely nailed it with this in creating a balance between fermentation and what is an extraordinarily fruity coffee. We hope you love it too.