Costa Rica Fatima Anaerobic Natural Microlot – Light Roast Coffee
Unusual processing, unusual flavor. Costa Rica Fatima Anaerobic Natural Microlot is perfect for fans of filtered coffee, as well as French press or automatic coffee machine owners. Thanks to fermentation without oxygen, it develops delicious notes of apricot, pineapple, orange blossom and milk chocolate. A unique microlot from a region that's famous for its coffee all around the world is definitely worth a taste!
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 10. 7. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 10. 7. | 4,90 € |
Ingredients
100 % ArabicaTaste & Crema
Costa Rica Fatima Anaerobic Natural Microlot is an arabica with a beautiful, developed, multilayered flavor. It will delight you with a blend of fruits like apricots and pineapple, orange blossoms and milk chocolate. Its lightness is best enjoyed when brewed on a filter or as a cold brew. But it is also wonderful from a moka pot or an espresso coffee machine.
Origins
In the hills of the Tarrazú region, known for its ideal coffee-growing conditions, lies the Finca Tres Milagros farm. It has been owned and run by the Facusse family for over half a century. With excellent results, it should be noted. Because the family takes care of the entire production process, they can oversee every aspect of it – from growing to fermentation to drying.
The final flavor of the Catuai and Caturra varieties is determined by the soil and climate of the Tarrazú region, as well as by the anaerobic fermentation through which the coffee beans are processed. The special method of sealing the coffee cherries in hermetically sealed containers maximizes the aromatic components.
The fermentation process at Finca Tres Milagros is divided into 2 steps. First, the ripe coffee cherries are placed in polypropylene bags, in which they are lightly fermented for 48 hours. The workers then transfer them into fermentation tanks. There, they ferment for 96 hours without oxygen, meaning anaerobically.
Finally, the coffee is dried in direct sunlight for about 20 days. After drying, it rests in bags for 2-3 months. This precise technique ensures that each batch is of consistently high quality.
In Costa Rica, around 50,000 farmers cultivate coffee trees. The vast majority of them own only small plots of land. The work is hard, the weather is erratic and the plantations are plagued by frequent droughts. Despite this, Costa Ricans export excellent and high-quality batches, including unique microlots just like Costa Rica Fatima Anaerobic Natural.
Benefits of coffee
Coffee packaging preview
Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.
Instructions for preparation
- Grind the coffee to the coarseness of the selected preparation method.
- Use 1.5 - 2 teaspoons per cup (approx. 7 g). For a V60 filter, use 1 g of coffee per 14 ml of water.
- Pour on water at 94°C or run it through the filter.
Are you looking for inspiration? Other customers have bought this:
Tanzania AA Kilimajaro Rainforest Alliance – Roasted Coffee
El Salvador SHG Red Bourbon Finca Santa Adelaida Microlot – Roasted Coffee
