Costa Rica Canet

Highlights

“Esteban Zamora, an engineer turned coffee innovator in Tarrazu's Canet micro-region, crafted this lot using a meticulous natural anaerobic process. Select cherries are sun-dried on raised beds for 5-7 days, then sealed in plastic for 6-14 days of slow fermentation, before mechanical drying and a minimum month-long rest. The result is a complex, fruity cup with raspberry, dark chocolate, and cherry intensified by high body and syrupy texture.”