Costa Rica La Minita Black Honey Anaerobic Process *NEW*
As you can tell by the name, this exciting new brew from Costa Rica has a number of unique aspects to it! First and foremost, before drying, the coffee goes through a short period of anaerobic fermentation (a new experimental process in the coffee world that where the beans are fermented without oxygen inside a steel barrel). This process draws out even more of the bean's natural fruity notes.
After this brief fermentation, the beans are then processed using a special method called 'honey processing,' which keeps the bean encased in the coffee cherry as the coffee is being dried. The different colors of honey processes, spanning from yellow, to red, to black, refer to different lengths of time that the bean is kept in the cherry/how much light it has been exposed to, and are reflective of what the fruit looks like at the point the coffee is fully dried.
Done to our full citylight roast, this brew is light to medium bodied with notes of cherry and chocolate.Expect an above average acidity and a natural honey-like sweetness thanks to the honey process!