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If you haven't been by the shop and met Mary, our newest coffee geek, you need to stop by and say hey. Mary's been studying the roasting process for several months and this Costa Rica Anaerobic is her first foray into sourcing, profiling and roasting coffee and, I have to say, the outcome is absolutely stellar. read more…

The Story

Mary Vincent has a pretty extensive coffee background. Most recently, she managed Tredwell Coffee in Wheaton. She's spent several years diving deep into the barista side of things and, just this past year, decided to join us to learn the roasting and green coffee buying part of the biz. 

Mary started out roasting our existing coffees based on profiles that were already created as well as made adjustments to several of our roasts after carefully cupping and evaluating them. Most recently, we had Mary pick out a coffee from one of our importers that she thought she might want to experiment with on her own. 

The result was a great choice. This anaerobic coffee from our friends at Genuine Origin is exactly what we were looking for. As a lighter roast coffee, it's got some bright and interesting flavors we're sure you'll enjoy. Plus, it comes from a producer with a long history of bringing innovative coffee processing techniques to market. 

About This Costa Rica Coffee

Luis Eduardo Campos has been farming coffee for almost 40 years. For the last 10 years, he's been experimenting with different coffee processing methods such as naturals, honey, thermic and anaerobic. He's brought some amazing quality processes and innovations to his farm, Cordillera del Fuego. Not only is he innovating in coffee, his farm has also installed solar panels which provide more than 50% of the energy needs for his wet mill. 

What is Anaerobic Processing? 

After coffee is harvested and it's still in the cherry, it's depulped and placed in stainless steel tanks. The very ripe coffee has a very high Brix measurement (a measure of the sugar content). As a result of the high sugar content, the coffee starts to ferment. Oxygen in the tank decreases and carbon dioxide increases. As a result, the coffee develops a unique mix of lactic and malic acid, giving it a very complex cup profile. 

Coffee Details

  • Origin: Tarrazú, Costa Rica
  • Producer: Luis Eduardo Campos, Cordillera del Fuego
  • Processing: Anaerobic
  • Varietal: Catturra, Catuai
  • Altitude: 1600-1750 MASL