Costa Rica Red Catuai, Anaerobic Fermentation

The Velvet Reserve: cherry brandy and 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 anaerobic fermentation. You're met with an intoxicating aroma of cherry brandy and dark chocolate, followed by a heavy, syrupy body with the rich, sun-drenched sweetness of raisin and a refined, lingering finish.

This coffee is a family legacy, produced by father-and-daughter team Gerardo and Jennifer Arias. Every cherry is hand-selected only when its natural sugar content (Brix level) is at its peak. The cherries get a 48-hour patio pre-dry before being sealed in oxygen-free tanks, and it's this anaerobic stage that develops the signature brandy-like complexity and deep cocoa base.

Tasting notes: Cherry brandy, dark chocolate, raisin
Roast: Medium
Variety: Red Catuai
Process: Anaerobic fermentation
Region: Tarrazú, Costa Rica

How to brew it: Filter or pour-over brings out its layered complexity. As espresso, its syrupy body really shines.

Always freshly roasted: Every bag we send out is freshly roasted, so you get the full flavour and aroma, not coffee that's been sitting on a supermarket shelf.

1kg packs are available as whole bean only.