Specialty coffee Costa Rica by Dabov

About the coffee

Costa Rica Anaerobic is a coffee from Costa Rica that will leave you impressed with its intense notes of orange, gently complemented with chocolate and cinnamon, a fruity aftertaste and a full body. Thanks to its ideal climate with rich volcanic soils and stable temperatures, Costa Rica is the perfect place to grow high-quality arabica.

Our first anaerobic coffee Costa Rica is back! La Ortiga Farm has once again achieved a remarkable taste. Costa Rica’s rich orange aromas and sweet notes of cinnamon and chocolate develop precisely during anaerobic processing in airtight tanks. What generous nature has given us has been processed to perfection thanks to innovative processes in the speciality coffee industry.

Where does it come from:

At the Finca La Ortiga coffee farm, Luis Campos is passionate about experimenting with different coffee fermentation and drying methods that guarantee him excellent results. For the anaerobic process, the coffee is peeled and placed in fermentation tanks.

Best brew

Our coffee hunter, Jordan Dabov, recommends that this specialty coffee be brewed with a filter or espresso. If you brew the Costa Rica Anaerobic specialty coffee with filter, you’ll notice the delicate balance of orange, chocolate and cinnamon notes that give the taste a subtle exoticness. If you choose to make an espresso, you will enjoy an intense and full-bodied flavour with a fruity aftertaste and full body.

Process and variety:

The variety of Costa Rica Anaerobic is Catuai. The name literally means “very good”. Catuai coffee is known for its high quality. It is distinguished by its complex taste – sweetness and acidity, which complement each other. The Catuai variety includes well-defined acidity, citrus notes. It has a light to medium body.

The anaerobic process is a coffee processing method in which the coffee cherries ferment in a controlled environment without oxygen. The fruit is placed in airtight containers where specially selected microorganisms break down the sugars in the cherries. This process highlights complex and intense flavor profiles, often adding hints of fruit, spice or fermentation flavors to the final taste of the coffee.

The taste?

Rich flavour notes of orange, chocolate and cinnamon – a wonderful combination that must be tried.