The moment hot water is poured, the aroma of cinnamon or aged red wine spreads. The taste is refreshing yet rich, and it has a complex taste unique to anaelobic. We use crops made in the Talas and Torresrios regions. The ripeness of the coffee cherries used for anaerobic is 26%. The high sugar content activates the action of fermentation bacteria and produces a mellow aroma. Light to medium roast is recommended, but we will roast according to your preference. We will take your order and roast it, so you can always have fresh beans at your fingertips. ーーー Production area: Costa Rica Torres Rios region, Talas region Producers: 800 smallholder households Varieties: Katura, Katsuai, etc. Purification Method: Anaherobic Natural Altitude :1,400~1,700m Crop : 2022 Standard :SHB Screen:15 up Cup: cinnamon, winey, brandy, chocolate, dried apricots Costa Rica Jaguar Anaerobic Natural PRODUCER ： Small Holder Farmers VRIETIES 　 ： Caturra,Catuai PROCESS　 ： Anaerobic Natural REGION 　　： Tres Ríos,Tarrazú