Costa Rica Hacienda Tobosi Copey Anaerobic [COE Farm]

Cacao Nibs. Chocolate. Mulberry. Dark Cherry.

About this coffee :

Hacienda Copey was founded in 2011 with the aim of “producing high-quality specialty coffee” in the Tarrazu district of Costa Rica. They have won the Cup of Excellence twice in the past and combine rare terroirs, attractive varieties centred on Geisha, and various processing methods to produce coffee with complex tastes.

They carefully produce coffee in a unique climatic environment created by a diverse ecosystem that maintains nature at an altitude of 2,000 m. They cultivate varieties suitable for Costa Rica’s growing environment, centring on Geisha, which requires delicate and advanced cultivation techniques.

This is the Villa Lobos varietal the siblings of the Villa Sarchi varietal. Once dark red ripe cherries are picked, it goes straight to the flotation tank to wash and remove all unripe floating cherries. This is crucial as unripe cherries will damage the aromatics of ripe cherries during anaerobic fermentation.

Coffee cherries in whole then go into a sealed stainless steel tank for anaerobic fermentation, this ensures no oxygen goes in that may affect the consistency of fermentation. The pressure build-up within the tank further intensifies the sweetness & aromatics of coffee.

Complex, richly sweet-savory, deeply floral. Star jasmine, salted caramel, cocoa nib, wild strawberry, mustard seed in aroma and cup. Sweet-tart-savory structure with high-toned acidity; very full, syrupy mouthfeel. Cocoa-driven finish with undertones of caramel and mustard seed. A uniquely composed Costa Rica coffee processed by an experimental anaerobic natural method that yields a cup equally fruity, floral, and deeply savory.

Brewing Recipe:

200g pack coffee ship in 1-2 working days
1kg pack is roast to order, ships within 3-5 working days