Product Details

Costa Rica Cordillera Del Jaguar Anaerobic Honey is a one-of-a-kind coffee that features two distinct processing methods. The San Diego Honey Process, unique to Tarrazu green coffee, is known for its sweeter profile achieved by drying the beans with some or all of the mucilage, or "coffee honey," still intact on the parchment. Originating in Costa Rica, this method has gained global popularity for its ability to enhance the sweetness in the final cup. Additionally, the Cordillera de Fuego's Anaerobic Process involves a meticulous fermentation process using handpicked mature cherries with high sugar content in oxygen-free stainless-steel tanks. This process stimulates the production of unique acids, resulting in a remarkably complex flavor profile. Together, these methods create a perfectly balanced cup of coffee with hints of berry, cinnamon and hibiscus when roasted to a Vienna Roast!