Costa Rica Tarazhuloma Estate | Anaerobic Fermentation | Medium Light Roast | Half Pound |

Costa Rica - Taraju Loma Estate Production area: Tara beads Roasting degree: medium light roast Treatment Plant: La Chumeca Treatment Plant Altitude: 1700m Treatment method: Anaerobic fermentation Grade: SHB Palate: Pineapple, blackberry, plum, cream, toffee, walnut, smooth and sweet. - La Chumeca Treatment Plant- Martin Ureña and his brother Edgar with the small La Chumeca processing plant on the hills of El Pilon, Costa Rica and several farms. The two brothers grow coffee beans with natural farming methods, focus on meticulous processing methods, and are very interested in pursuing innovation. The processing plant is equipped with two-stage equipment, which can quickly and effectively remove floats and impurities in coffee. Because the anaerobic environment slows down the activity of yeast and bacteria, it is more labor-intensive and time-consuming than traditional fermentation methods; he chose a Set of stainless steel water tanks imported from South Korea, carefully measure the fermentation process of coffee beans, and create high-quality anaerobic green coffee beans through continuous improvement - Anaerobic Fermentation Anaerobic treatment is to put coffee berries into a Stainless Steel container for pressure storage, so that the activity of yeast and bacteria is slowed down and fermented in an oxygen-free environment. The process requires constant adjustment through precise measurements, which takes longer than traditional processing, but can make the overall flavor of the coffee bean richer and more varied.