KYOTO - Costa Rica San Diego Anaerobic Filter 250 g

Whole-bean specialty coffee from Colombia, roasted in Wrocław by KYOTO Coffee Roasters. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup you can expect hints of coconut, cinnamon, nectarine and chocolate.

Country: Colombia

Region: Tarazzu

Farm: San Diego washing station

Altitude: 1600 - 1750 m a.s.l.

Processing: Natural, Anaerobic

Variety: Caturra

Cupping score: 87 / 100 pkt

ABOUT THE COFFEE

Costa Rica is renowned for exceptional coffees. Processing stations in the country are pioneers of alternative coffee processing methods, and this experience is reflected in the high quality and distinctive flavor profiles.

If you don’t believe coffee can taste like a coconut-cinnamon cookie, let this lot challenge your skepticism. Such results are only possible when complex processing methods come into play.

PROCESSING

After depulping, the beans are left with the mucilage layer intact and immediately transferred to hermetically sealed stainless steel tanks for anaerobic fermentation. This oxygen-free environment supports a tightly controlled microbial ecosystem, promoting the production of organic acids, mainly lactic and malic acids, which significantly enhance the coffee’s flavor complexity and aftertaste.

Beneficio San Diego is one of the most modern processing stations in the country. Founded in 1888, it continues to evolve through innovation.

The anaerobic fermentation process takes place in a completely oxygen-free environment, allowing the coffee to ferment without air exposure. In this unique method, the sugars contained in the coffee fruit ferment and produce distinctive acids that create exceptional and unmistakable flavor profiles. The key to achieving these remarkable flavors is the sugar content of the cherries, which is why only the finest fruit from the highest slopes of the Tarrazú region is suitable. Tarrazú is famous for producing some of the best coffees in Costa Rica.

After fermentation, the coffee is moved to patios for sun-drying until it reaches the ideal moisture level of 11.5%.

RECIPE

Ratio: 6 g / 100 ml

Method: V60 02 (drip)

Water temperature: 92°C

Grind size: 25 clicks (Comandante)

Brew time: 3–4 minutes / 600 ml