This coffee comes from the Sardinal farm, located in West Valley in Costa Rica, has a completely distinct flavour because of the anaerobic fermentation process it undergoes.
Anaerobic fermentation of the coffee cherries results in a complex cup with flavour notes of cinnamon, dark cherry, cacao, rum-raisins, green apple, molasses.
All of our coffees are roasted to order and shipped whole bean to ensure maximum freshness.
Farm / Cooperative: Sardinal Farm
Farmer & Producer: José Rafael & Esteban Villalobos
Region: West Valley
Varietal: H1 Centroamericano
Process: Hybrid Natural Anaerobic
Harvest Period: January- February
This coffee comes from the Sardinal farm, located in West Valley in Costa Rica. It was created by our dear friend Esteban (whose coffee took us to the stage at the World Brewers Cup in ‘15 & ‘16!). Esteban’s anaerobic fermentation process, used to create this coffee, is intriguing and complex. This year he experimented with a H1 Centroamericano variety. He let the cherries ferment aerobic for 48 hours and afterwards added mucilage to the whole cherries, and let it ferment anearobic. This mixture was fermented for 17 hours in an airtight tank. He’s been tweaking his method by controlling the drying phase in a drying machine to get a clean, but very expressive cup!
Mathieu Theis made it to the finals of the WBC once more in 2019 with this amazing coffee . We’re super proud that we roasted for his championship run!
And also Agnieszka Rojeska is using this coffee during the World Coffee & Good spirit Championships in Berlin.