Producer and Region

This coffee comes from the breathtaking high mountains of the Tarazzú region in the southern Pacific area of Costa Rica. The Tarrazú region is renowned for its fertile volcanic soil and ideal coffee-growing climate, with a strong community spirit and focus on sustainable agriculture.

Los Robles Micromill is a family-owned mill established in 2000. Over the years, the family expanded their processing methods from washed and double washed to include honey, natural, and anaerobic fermentations. The mill is known for its high-quality standards and sustainability practices, such as reducing nonrenewable resource usage and repurposing waste into natural fertilisers.

Processing

This specific anaerobic processed Typica coffee is grown at the family’s El Cerro farm. Ater the anaerobic fermentation the cherries are initially dried on patios before being transferred to mechanical dryers. After drying, the coffee is stored for 15 days before milling. 

Flavour