Processing: Natural Anaerobic Fermentation
 
Flavor: Cinnamon, Clove, Hibiscus, Rose-hips
 
Roast level: Medium dark 
 
This Anaerobic processed coffee starts with the careful harvest of fresh cherries at peak ripeness, achieving a high sugar content—our team aims for a Brix degree of 26. This concentrated fruit sugar fuels the fermentation process.
During fermentation, whole coffee cherries (with the fruit intact) are placed in an oxygen-free environment, naturally stimulating anaerobic fermentation. This process develops lactic and malic acids in the tank, resulting in a coffee with complex flavors.
Beneficio San Diego has dedicated years to refining its anaerobic processing infrastructure, establishing precise temperature and time controls to ensure the fermentation enhances the coffee's natural flavors. The flavor profile of this Tarrazú Natural Anaerobic coffee features spicy notes of cinnamon and cloves, beautifully balanced with the rich florals of hibiscus and rose hips.
Costa Rica's focus on social equality, universal healthcare, and education since abolishing its military in 1948 has contributed to peace, prosperity, and environmental conservation. The country's coffee industry is highly regulated, ensuring fair wages and sustainable practices, with producers receiving about 80% of the coffee's value.
 
Costa Rica prioritizes quality over quantity, reflected in its unique system of measuring coffee cherries by fanega (a unit of volume), encouraging the selection of the ripest cherries for premium coffee. Although Costa Rica’s coffee production has decreased since the country’s peak in the 1990s, the country’s brand recognition garnered over the decades has earned high international value for Costa Rican coffee. Read more in our Costa Rica Origin Report.