Description: Single Origin anaerobic fermentation is a technique developed by our company Café De Altura De San Ramon in 2013 and it was the biggest innovation when the first edition was created. What makes this coffee unique is the innovative and exclusive processing method.
Award-winning specialty - Onix is cultivated at an elevation of 2000 meters above sea level.
Varieties: Caturra, and Red Catuai.
Our Recommendation:
Chemex: this method will highlight its excellent acidity, cleanliness, and juiciness.
Vandola: it will help to achieve a drink with an excellent balance of attributes, highlighting the sweetness, flavors, and the coffee body.
The Costa Rican bag dripper: It will allow us to enjoy a balanced drink with a creamy body and appreciate the infusion in this traditional Costa Rican method.
Cup Flavor Profile:
Fruity and sweet fragrance and aroma, flavors or orange, lemon, baked apple, cinnamon, cocoa, sugarcane and honey, citric/malic high and bright acidity, medium and creamy body with excellent balance, complexity, and long-lasting sweet aftertaste.
