Costa Rica Red Catuai, Anaerobic Fermentation

"The Velvet Reserve: Cherry Brandy & Dark Chocolate"

Step into the high-altitude mist of the Tarrazú mountains with a coffee that drinks like a fine digestif. This micro-lot is a masterclass in the Red Catuai variety, transformed through a sophisticated anaerobic fermentation. From the first moment you are met with an intoxicating aroma of cherry brandy and dark chocolate. On the palate, expect a heavy, syrupy body that carries the rich, sun-drenched sweetness of raisin, finishing with a refined, lingering elegance.

This isn't just coffee; it’s a family legacy. Produced by the father-daughter team, Gerardo and Jennifer Arias, every cherry is hand-selected only when its natural sugar content (Brix levels) is at its absolute peak. The cherries undergo a 48-hour patio pre-dry before being sealed in oxygen-free tanks. This "Anaerobic" environment is what develops that signature brandy-like complexity and deep cocoa base that sets this lot apart.

Currently 1kg packs are only available as whole bean.