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Costa Rica Hacienda Copey Anaerobic


Pomegranate. Apricot. Winey. Cocoa Nibs.

Variety Red Catuai 
Processing Anaerobic Natural
Region Tarrazú, San José, Coasta Rica
Altitude 1840-2195 masl
Roast Level Light Roast
Quantity 200g

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 red Catuai varietal that has gone through anaerobic fermentation natural processing, controlled wine-making processing that slowly draws out the flavour in each individual cherry as the CO2 penetrates the skins to affect unique chemical reactions. After controlled fermentation, the cherries are resurrected from their gassy chambers and laid to rest on raised beds to sundry for 14-21 days.

Just like any anaerobic coffee, this coffee is super duper intense & vibrant fruity sweetness like pomegranate & apricot, follow with a winey mid-tone & finish with a cocoa nibs aftertaste. A refreshing coffee that makes a lovely afternoon cuppa.

Brewing Recipe :

Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 9th of April

50g, 200g pack coffee ship in 1-2 working days