- warm, balanced and smooth
- cinnamon, baked apple and brown sugar
- clean with a lasting brown spice finish
Costa Rica San Gabriel Cinnamon Anaerobic
San Gabriel farm in the Turrubares region of Costa Rica sits on a beautiful hilltop, often in the clouds, at an elevation of 5,000 feet above sea level.
Origin: Costa Rica
Elevation: 4,000 – 5,000 feet
Farm: San Gabriel
Producer: Michael Trejos
Process: Cinnamon Anaerobic
Varietal: Caturra and Catuai
San Gabriel farm in the Turrubares region of Costa Rica sits on a beautiful hilltop, often in the clouds, at an elevation of 5,000 feet above sea level. Michael Trejos is an extremely intelligent and thoughtful coffee farmer who provides the highest level of care and attention to detail to each of the coffees he produces. This includes not only great attention to the cultivation and care of his coffee trees, but also some highly advanced measurements during each processing point – from before harvesting all the way through the drying process.
Although Michael produces delicious coffees via all sorts of processing methods, including washeds, honeys, and naturals, we were most impressed in his anaerobic process experiments that we got a chance to see first hand during our visit to his farm earlier this year. With theses anaerobic processed coffees, Michael depulps the coffee cherries and places them in a large, sealed bin with a one-way release valve. As the coffee ferments over the next few hours, the oxygen in the bin is purged out through the valve, allowing the coffee to ferment in a truly anaerobic environment for the next 72 hours. This allows for a hyper intensive fermentation period and shines through in the cup in incredibly unique and exciting ways.
For this particular experimental process micro lot, San Gabriel Cinnamon Anaerobic, the coffee was placed in the sealed bin with actual cinnamon sticks to absorb the aromas and flavors of the cinnamon during the 72-hour fermentation process.Although Michael is only in year two of this experiment, the results are absolutely remarkable! We are tasting cinnamon, brown sugar, baking spices, and baked apple in this insanely tasty and seasonally appropriate micro lot. This coffee is delicious as a V60 or Chemex, but is also perfect at a Fall/Winter seasonal espresso, as it can be found in each of our cafes.