Exclusive anaerobic catuai from Costa Rica. Think cherry, balsamic and gingerbread.
About the coffee
This is the 3rd year MOK is showcasing Luis Campos who pioneered anaerobics in the region. Luis receives cherries from local farmers, processing them lot by lot. This year MOK chose 1 natural & 1 washed. For this coffee the pulp is removed exposing the mucilage & along with added mucilage, placed in a tightly sealed tank to undergo a temperature controlled fermentation. The coffee is then washed & dried in direct sun before moving to a greenhouse.
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