Description
An intensely sweet Costa Rican lot offering notes of dark cherry, spiced chai, and brown sugar with a dense, syrupy texture. Makes a spectacular, complex single origin espresso.
This anaerobic processed lot from the Montano Micro Mill is an intensely sweet, dynamic, and fragrant showcase of modern Costa Rican coffee processing. The dry fragrance yields vibrant notes of spiced cinnamon, brown sugar, and sweet baked fruit. On first sip, a striking wave of dark cherry, red plum, and stewed apple fills the palate, beautifully complemented by a distinct, comforting note of spiced chai and golden raisin. The controlled fermentation lends the cup a dense, syrupy mouthfeel alongside a bright, winey acidity that remains exceptionally clean and structured throughout. This intense sweetness and heavy body make it a stellar candidate for single origin espresso, pulling a rich, viscous shot packed with concentrated spice and dark fruit complexity.
The unique flavor development is driven by a highly controlled anaerobic fermentation process executed right at the micro mill. Hand-picked, high-density cherries are strictly selected for optimal sugar content before being depulped and sealed inside airtight stainless steel tanks. Without oxygen, the anaerobic environment allows native yeasts and lactic bacteria to slowly consume the mucilage sugars over an extended fermentation cycle. This process creates high pressure inside the tanks, forcing the rich fruit flavors and aromatic spice compounds directly into the core of the seed. Once the precise pH levels are reached, the parchment is moved out onto raised beds to dry slowly in the sun, locking in its complex profile.
This coffee originates from the renowned Tarrazú region, grown at high elevations on the slopes surrounding the Montano Micro Mill. Managed by dedicated coffee producers, the micro mill model empowers local growers to maintain total control over their harvest, from selective hand-picking to experimental processing. The region's high altitude, rich volcanic soils, and sharp temperature swings between day and night slow the ripening of the coffee cherries, resulting in exceptionally dense beans packed with natural sugars. Additionally, this lot is tied to regional conservation initiatives, where a portion of the proceeds directly supports the protection of wild jaguar habitats across the mountain forests of Costa Rica.