Kaffeelix Costa Rica Aquiares Whole Bean

8.8oz / 250g Whole Bean
Notes: Floral, Yellow Stone Fruit, Pineapple, Caramel, Honey, Citric Acidity, Silky Body
Region: Turrialba
Producer: Diego Robelo
Varietal: F1 Central American
Process: Anaerobic Flower Culture
Elevation: 1200 - 1400 m
 
From Kaffeelix:
 
"The floral notes of this coffee do not come by chance, because it is subjected to a very special processing process: the anaerobic flower culture processing. We are very pleased to present you this special coffee exclusively!
 
But from the beginning, what is so special about processing:
The Aquiares farm is located in a special region – the Caribbean Highlands. Here, and only here, there is sometimes a special, very unusual phenomenon: Towards the end of the harvest, rain causes a second flowering of the coffee plants.
These flowers are picked early in the morning and brought to the mill, where they are fermented spontaneously in jars of distilled water and sugar for about a week (by the yeasts naturally occurring on the flowers).
As soon as this fermentation is completed, the coffee is added and the flower yeast is used to ferment the coffee. In this case, flowers and coffee are of the same variety.
 
The coffee cherries are now pulped, similar to honey processing. After that, they are fermented in tanks together with the flower yeast and the flowers for two days, before they are then dried for 16-20 days.
 
About Aquiares:
The farm was founded in 1890 and is located on the Turrialba vulcano between the Aquiares and Turrialba rivers. The work of the team around Diego Robelo covers the entire production chain, from pulling the seedlings to picking the cherries and preparing them. Also, under his hand, the variety of coffee varieties in the gardens was expanded - and very successfully, as this coffee proves to us (Centroamericano is a hybrid of Sarchimor and Rume Sudan).
But Diego is not only breaking new ground on his farm: With Paso Paso, he is part of an initiative run by coffee farmers and with whose knowledge a direct connection between the origin of coffee and roasting is established."