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Background: At the innovative Beneficio San Diego Mill, this coffee from the Terrazu region of Costa Rica is processed using anaerobic fermentation—a method that results in a unique and complex flavor profile.
Process: natural anaerobic fermentation
Amount: 12 ounces whole bean coffee
Tasting Notes: cinnamon, hibiscus, cocoa nib
PRE-ORDER NOW FOR OUR PROJECTED OCTOBER 3 ROAST DATE!
Background: At the innovative Beneficio San Diego Mill, this coffee from the Terrazu region of Costa Rica is processed using anaerobic fermentation—a method that results in a unique and complex flavor profile.
Process: natural anaerobic fermentation
Amount: 12 ounces whole bean coffee
Tasting Notes: cinnamon, hibiscus, cocoa nib
PRE-ORDER NOW FOR OUR PROJECTED OCTOBER 3 ROAST DATE!