BRIO - ANAEROBIC COSTA RICA

BRIO • VIGOR

Brown spice, clove, cinnamon and hibiscus flavors. Full, moody and complex on the tongue with a bright, sweet finish that Costa Rica coffees are famous for.  

A wonderful, unique coffee that's perfect for fall.  No pumpkin spice required!

What is Anaerobic Process Coffee?

The Anaerobic process begins with the harvest of handpicked mature coffee cherries. Selecting the cherries when they are at their ripest ensures a high sugar content, which helps feed the anaerobic process.

At the mill, the coffee is depulped and put in air-tight, stainless-steel tanks with the mucilage left on. The absence of oxygen stimulates an anaerobic fermentation process. The process develops in a unique series of acids such as lactic and malic, which results in a very complex flavor. Once the coffee has been fermented sufficiently, it is dried and rested to allow complex and exotic flavors to develop.

Origin: Costa Rica
Region: Tarrazú
Varietals: Caturra, Catuai
Process: Anaerobic
Elevation: 1200-1750 MASL
Roast Level: Medium