Costa Rica La Minita Anaerobic Natural

This Costa Rican coffee undergoes anaerobic fermentation—sealed in oxygen-free containers for roughly four days while producers monitor barrel temperature to ensure perfect fermentation. Done right, the process yields a balanced cup with fruit, sweetness, and subtle spice.   

The process is comparable to wine making, sealed while the fruit ferments.  It pushes the fruit notes into the bean, giving it a tangy, sangria like aroma and flavor.  La Minita's version hits the mark, delivering the complexity that makes this specialized process worth the effort.