Costa Rica - Jaguar Mountain - Anaerobic Process

Origin: Costa Rica, Tarrazu

Mill: Beneficio San Diego

Variety: Caturra, Catuai

Altitude: 1200-1750 MASL

Process: Anaerobic


  • Hibiscus
  • Honey
  • Cinnamon-Apple Cake

 If you're and avid drinker of our coffee you've probably had coffee from San Diego Micromill in the past. If you liked that coffee you're going to love this one. Costa Rica is becoming the epicenter of non-traditional processing, and this anaerobic is a great example of why Costa Rican coffee has become so incredibly in demand. If you like syrupy, sweet and fruity coffee, look no further. 

*Our preferred brewing method for this coffee is Chemex with a 1:15 coffee to water ratio