(LIMITED RELEASE) Canela Anaerobic Coffee - El Llano Costa Rica

$25.00

Flavor Notes: Cinnamon Roll, Churro, Cream Liquor, Holiday Spirit

Process: Anaerobic Fermentation in Steel Barrels With Carmelized Sugar From Local Sugar Cane

Variety: Catuai / Caturra

Region: El LLano, Tarrazu, Costa Rica

Altitude: 1600 Meters

Fun Info: This coffee is a collaboration between the Montero Family and Blue House. We selected the ripest coffees from a specific region on the Montero farm, known as “el Llano.” The beans were then fermented for 48 hours under anaerobic conditions with sticks of “canela” or cinnamon.

The bags come in our standard, compostable kraft paper bags.

Flavor Notes: Cinnamon Roll, Churro, Cream Liquor, Holiday Spirit

Process: Anaerobic Fermentation in Steel Barrels With Carmelized Sugar From Local Sugar Cane

Variety: Catuai / Caturra

Region: El LLano, Tarrazu, Costa Rica

Altitude: 1600 Meters

Fun Info: This coffee is a collaboration between the Montero Family and Blue House. We selected the ripest coffees from a specific region on the Montero farm, known as “el Llano.” The beans were then fermented for 48 hours under anaerobic conditions with sticks of “canela” or cinnamon.

The bags come in our standard, compostable kraft paper bags.

The Blue House Team has had the honor of visiting Carlos Montero and his family who own the Don Eli coffee farm and mill in Tarrazu multiple times and have a great relationship with the entire family. Sam Beger had the opportunity to help with the harvest of January 2020, where he helped process Blue House’s own coffees. He also helped create a COVID friendly occupational environment for the workforce. You can read more here: https://bluehousecoffee.com/learn/covid-19-and-coffee-picking-how-blue-house-is-using-public-health-to-foster-sustainable-relationships-with-coffee-farmers