Costa Rica El Papal Anaerobic Honey

We roast coffee from the Juanachute washing station every year, but this is the only anaerobic micro lot. Inspired by wine production, the anaerobic process involves producer Don Tacho first peeling the coffee cherries and then placing the sweet mucilage in a sealed tank so that oxygen does not affect the process. Fermentation takes 72 hours, after which the beans are dried on raised African beds for 18 days.

The aim of this process is to highlight the coffee's fruitiness and create a flavorful and exotic coffee with a round body. We think the combination of the fruitiness provided by anaerobic fermentation and the softness and mildness of the honey method is spot on.

An incredibly flavorful, smooth, and delicious sun-ripened coffee. 

Luis Anastasio Castro was one of the pioneers when they started building small processing stations in Costa Rica where often only one family can process their coffee themselves.The phenomenon was early called the "Micro Mill Revolution", as it broke a long-standing negative cycle in which the producers had to sell their coffee at world market prices to the local - often very large - exporters. Inspiration from this business model has since spread to surrounding countries, but it started in Costa Rica and it is also this way of producing coffee that is the very prerequisite for us to be able to offer fantastic microlotteries.

Tacho's processing station is called Juanachute, and here he - together with his children - takes the coffee from the tree into exported beans. The Castro family is involved in the coffee business in many different ways. One of Tacho's sons is responsible for barista training in the local high school and competes in the Barista Championship. Tacho's other son works at a coffee exporting company and builds relationships with customers. Under förra sommaren var även hela familjen hos oss på Gringo och hälsade på!