Costa Rica Finca Arecas Rodolfo Valverde's farm sits at 1450masl in Palmichal de Acosta, near central Costa Rica. Instead of doing his own processing, Rodolfo sells his cherry to local millers who process them for him. This Particular lot was sold to Palmichal mill nearby. While Rodolfos farm stretches across 11 hectares, this is considered on the small side for most Costa Rican Farms. This anaerobic dry process involves first fermenting the whole cherries in airtight barrels with 1-way valves for around 70 hours. The coffee cherry is then moved to raised beds to dry. Both the anaerobic and natural/dry process methods are known for producing fruit-forward coffees which we love. I always try to have a Anaerobic coffee on the menu because of its funky tones. This one however is very approachable to all with calm notes of chocolate and cherry. I've enjoyed this extensively on pour over but not much on espresso. Give it a try! — Robbie Nuila, Head Roaster Tasting Notes: Dark Chocolate, Rum Cake, Cherry Cobbler, Palo Santo Process: Anaerobic Fermentation + Dry Process (Natural) Varietal: Caturra, Pacas Altitude: 1450masl Origin: Palmichal de Acosta, Costa Rica Farm: Finca Arecas Bag size: 8oz
